Simple Eggplant Parmigiana Recipe
Ingredients
| Eggplant | 1 1/2 Pound | |
| 1 or 2 eggs, beaten | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
| Oil | 1/2 Cup (16 tbs) | |
| 1/2 pound mozzarella cheese, sliced thin | ||
| Tomato sauce | 2 Cup (16 tbs) | |
| Dried basil | 1/2 Teaspoon | |
| Parmesan | 1/2 Cup (16 tbs), grated | |
Directions
Wash but do not peel eggplant.
Slice thin.
Season eggs with salt, pepper and oregano.
Beat lightly.
Dip eggplant slices in egg.
Fry in hot oil 1/2 inch deep, until golden brown on both sides.
Drain on absorbent paper.
Arrange layers of eggplant, mozzarella, tomato sauce and basil in baking dish.
Sprinkle with grated cheese.
Bake in moderate (3500) oven until well heated through about half an hour.
Slice thin.
Season eggs with salt, pepper and oregano.
Beat lightly.
Dip eggplant slices in egg.
Fry in hot oil 1/2 inch deep, until golden brown on both sides.
Drain on absorbent paper.
Arrange layers of eggplant, mozzarella, tomato sauce and basil in baking dish.
Sprinkle with grated cheese.
Bake in moderate (3500) oven until well heated through about half an hour.
Chef
