Eggplant Parmesan Recipe
My longing for Eggplant Parmesan strengthened during high school days. The main ingredient in this recipe is Eggplant Eggs. It is a great Main Dish. I challenge you to give me a better recipe of Eggplant Parmesan than this.
Ingredients
1/2 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
1 large egg
1 tablespoon water
1 medium-size eggplant peeled and sliced crosswise 1/2 inch thick
1 tablespoon olive oil
1 cup Herbed Tomato Sauce or 1 can (8 ounces) low-sodium tomato sauce
1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)
Directions
1 Preheat the oven to 400° F.
Lightly grease a 9" x 11" x 2" baking dish.
In a shallow bowl or pie pan, combine the bread crumbs and Parmesan cheese.
In another shallow bowl, beat together the egg and water.
Dip the eggplant slices in the egg mixture, then into the crumb mixture.
Place the slices in a single layer in the prepared baking dish.
Drizzle the oil over the top.
2 Bake for 30 minutes or until golden and tender.
Pour the tomato sauce over the eggplant, then sprinkle with the mozzarella cheese.
Bake another 7 to 10 minutes or until the cheese has melted.
Lightly grease a 9" x 11" x 2" baking dish.
In a shallow bowl or pie pan, combine the bread crumbs and Parmesan cheese.
In another shallow bowl, beat together the egg and water.
Dip the eggplant slices in the egg mixture, then into the crumb mixture.
Place the slices in a single layer in the prepared baking dish.
Drizzle the oil over the top.
2 Bake for 30 minutes or until golden and tender.
Pour the tomato sauce over the eggplant, then sprinkle with the mozzarella cheese.
Bake another 7 to 10 minutes or until the cheese has melted.
