Eggplant Parmigiana

1. 1

   Wash eggplant; do not peel.

2. 2

   Season with salt and pepper.

3. 3

   Roll in bread crumbs; dip in eggs and then again in bread crumbs. Depending upon the size of eggplant, more bread crumbs and eggs may be necessary.

4. 4

   Place in refrigerator 30 minutes.

5. 5

   Heat about 1/8-inch oil in skillet.

6. 6

   Fry eggplant slices until tender and golden brown on both sides.

7. 7

   Add more oil if necessary.

8. 8

   Drain. Line a shallow 2-quart baking dish with sauce.

9. 9

   Add a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan cheese.

10. 10

    Repeat layers until dish is full.

11. 11

    Bake in 350u00b0 oven for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.