Eggplant (Aubergine) Parmesan

1. 1

   Peel eggplant, and cut into 1/4 inch slices.

2. 2

   Sprinkle each slice with salt, and place in a bowl.

3. 3

   Let stand for 30 minutes; drain well.

4. 4

   Dip each slice in egg, and coat with cracker crumbs.

5. 5

   Fry in hot oil until golden brown.

6. 6

   Drain on paper towells.

7. 7

   Place half of eggplant in a lightly greased 12 x 8 inch baking pan.

8. 8

   Spread half the sauce over slices.

9. 9

   Top with half the mozzarella cheese and half the parmesan cheese.

10. 10

    Repeat layers.

11. 11

    Bake at 350 for 20-25 minutes or until mixture is throughly heated.

12. 12

    Can serve with spaghetti.

* Per serving · 4 servings · Values may vary.

No additional tips available.