Eggplant Parmigiana

1. 1

   Peel and slice eggplant 1/4-inch thick.

2. 2

   Beat eggs with water.

3. 3

   Heat oil to 350u00b0.

4. 4

   First dip eggplant slices in flour, then egg, then crumbs.

5. 5

   Fry on both sides until golden; drain well on brown paper bag or paper towels.

6. 6

   Arrange in casserole dish, layering eggplant, cheese and sauce.

7. 7

   You may add browned hamburger, Italian sausage, whatever you prefer to the sauce or as a separate layer.

8. 8

   Bake at 350u00b0 until cheese is melted and sauce is bubbly.

9. 9

   Serve with a green salad and garlic bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.