Easy Eggplant Parmigiana Recipe
Summary
Preparation Time20 MinCooking Time20 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings6
Interest GroupClassic
Ingredients
| Eggplant | 1 Large, pounded | |
| Olive oil | 3/4 Cup (16 tbs) | |
| Canned tomato sauce | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 1/4 pound Mozzarella cheese, sliced thin | ||
Directions
Peel eggplant and cut into 1/4-inch slices.
Fry on both sides in oil in skillet until brown.
Drain well on absorbent paper.
Put layer of eggplant slices in shallow baking dish; cover with some tomato sauce, a little of the Parmesan cheese, and a few slices of Mozzarella.
Repeat layers until all ingredients are used, ending with Mozzarella.
Bake, uncovered, in preheated hot oven (400°F.) for 15 minutes, or until mixture is thoroughly heated.
Makes 4 to 6 servings.
Fry on both sides in oil in skillet until brown.
Drain well on absorbent paper.
Put layer of eggplant slices in shallow baking dish; cover with some tomato sauce, a little of the Parmesan cheese, and a few slices of Mozzarella.
Repeat layers until all ingredients are used, ending with Mozzarella.
Bake, uncovered, in preheated hot oven (400°F.) for 15 minutes, or until mixture is thoroughly heated.
Makes 4 to 6 servings.
Chef
