Eggplant Parmesan

1. 1

   Slice eggplant into about 1/4-inch thick slices.

2. 2

   Heat enough olive oil to cover bottom of large skillet.

3. 3

   Dip slices of eggplant alternately in egg, then bread crumbs.

4. 4

   Fry until golden brown on both sides.

5. 5

   Lay on paper towel to absorb excess oil.

6. 6

   You will need to add extra oil to continue frying.

7. 7

   In a small saucepan, saute the onion in water, then add the tomato puree.

8. 8

   Cook about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.