Eggplant Parmigiana

1. 1

   Pare and cut eggplant into 1/4-inch thick slices, dip each in flour and then into beaten eggs with salt and pepper.

2. 2

   Saute slices in hot oil until golden brown on both sides.

3. 3

   Drain on paper towels.

4. 4

   Arrange a layer of eggplant on the bottom of a 2-quart baking dish.

5. 5

   Cover with a layer of tomato sauce.

6. 6

   Combine parsley and Parmesan.

7. 7

   Sprinkle on top.

8. 8

   Add Mozzarella cheese. Repeat layers until eggplant is used and cover with spaghetti sauce and Mozzarella.

9. 9

   Bake, uncovered, in a moderate oven at 350u00b0 for 30 minutes until cheese is lightly brown and filling is bubbling hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.