Eggplant Parmesan

Let’s face it -the task of getting a family- pleasing meal on the table each and every night can be very overwhelming for someone. Bu that’s what i’m going to help you accomplish. Here i a great dish to help you get started.

3 large Eggs

3 Tablespoons Water

2 Tablespoons grated Parmesan Cheese

1 large Eggplant, peeled and cut into 1/2-inch-thick slices

3 Tablespoons Olive Oil

1/4 Cup grated Parmesan Cheese, divided

1 (8-Ounce) package shredded Mozzarella Cheese, divided

3 Cups Pasta Sauce

1. Whisk together eggs and 3 tablespoons water until blended.

2. Combine breadcrumbs and 2 tablespoons Parmesan cheese.

3. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.

4. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.

5. Arrange one-third of eggplant in a single layer in a greased 11-x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

6. Bake, covered, at 375 degrees for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.

Thanks, for reading this recipe i hope you enjoy! Let me know what you think; if you have any questions or a comment, please let me know.

Prep. Time: 35 minutes

Total Bake Time: 45 minutes

Yield: 4 to 6 servings





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