Eggplant Parmesan

1. 1

   Dredge eggplant slices in flour, dip in egg, and coat with bread crumbs.

2. 2

   Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork.

3. 3

   Drain on paper towels.

4. 4

   In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom.

5. 5

   Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan.

6. 6

   Continue repeating process until eggplant and mozzarella are used up (you'll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top.

7. 7

   Bake in 350F (180C) F oven for 40 minutes, making sure that cheese on top is melted and browned nicely.

8. 8

   You can use the broiler for browning during the last few minutes, but don't over do it.

* Per serving · 4 servings · Values may vary.

No additional tips available.