Easy Eggplant Parmesan Recipe
Ready for something different for dinner tonight? This is such an easy recipe for Eggplant Parmesan. So, okay, it’s the only Eggplant Parmesan I I’ve ever made before–but it seemed a lot less foofy than most. In other words, I would say it’s very Americanized.
While I admit I used the recipe as a base, I did not follow the exact proportions but just kind of winged it. Kid #1 described it as “absolutely awesome!” High praise, indeed.
This is fantastic over a bed of thin spaghetti noodles.
Easy Eggplant Parmesan Recipe
From Food.com.
Ingredients
- 1 large Eggplant, Peeled and cut into 1/3 inch slices
- 2 Eggs
- 1 1/2 Cups Seasoned Dry Bread Crumbs
- 1/4 Cup Olive Oil
- 3 Cups Spaghetti Sauce
- 1/2 lb Shredded Mozzarella Cheese
- 1/3 Cup Grated Parmesan Cheese
Instructions
- 350* oven.
- Place a layer of sliced Eggplant in a colander. Sprinkle with salt.
- Layer and salt all remaining slices. Let stand for 30 minutes.
- Rinse and pat dry.
- Beat the Eggs. Dip a slice of Eggplant into the Egg and then cover in Breadcrumbs.
- Heat Olive Oil in skillet. Fry Eggplant slices over Medium-High heat for two minutes or until golden.
- Drain on paper towels.
- Place a layer of Fried Eggplant Slices in bottom of greased 8 x 8 or 9 x 9 square dish.
- Cover with a layer of Spaghetti Sauce. Top with Cheese. Repeat.
- Bake 20-25 minutes or until warm and bubbly.
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