Easy Eggplan Parmesan
Darbi Roberts
Simple, quick, and tasty. The eggplant doesn’t get too soggy, either.
ingredients
- 2 lb eggplant (2 med) sliced .5in thick
- 1 c flour
- 1/4 t salt
- 1/4 t pepper
- 5 eggs
- 2 c Parmesan cheese, grated
- 1 T mixed Italian herbs
- 20 oz jar of your fave pasta sauce
- 2 c mozzarella cheese
directions
- 1
Mix flour, salt, and pepper together in one small bowl. Beat eggs separate in another bowl. Mix the cheese and herbs together in another bowl. Make an assembly line of the 3 mixtures in the order of dry, eggs, cheese. Dip each slice of eggplant in the 3 mixes in that order and put in a frying pan with about 1/2 c olive oil to fry for about 2 mins on each side. Do 3-4 slices at a time. After frying, put fried eggplant on paper towels to let the oil drain from the slices some.
- 2
Spread 1/3 of the jar of sauce on the bottom of a large casserole dish. Arrange 1/2 of eggplant slices in 1 layer over sauce. Cover eggplants with another 1/3 of the sauce and 1 c mozzarella cheese. Layer eggplants again, the remaining 1/3 c sauce, and another 1 c mozzarella. Bake uncovered for 25 mins at 375F.
Source: Darbi Roberts
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews