Eggplant Parmigiana

1. 1

   Combine flour and 1/2 teaspoon salt.

2. 2

   Dip eggplant into egg, then into flour mixture.

3. 3

   Brown eggplant, half at a time, in the hot oil, adding additional oil as needed.

4. 4

   Drain well on paper towel.

5. 5

   Using half the eggplant, place in a single layer in a 10 x 6 x 2-inch baking dish.

6. 6

   Sprinkle with half of the Parmesan.

7. 7

   Top with half the sauce and half the Mozzarella cheese.

8. 8

   Repeat layers, cut remaining Mozzarella cheese in triangles and place on top. Bake at 400u00b0 for 15 to 20 minutes or until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.