Eggplant Parmigiana

1. 1

   Using vegetable peeler, peel random strips of skin from the eggplant and discard skins. Slice eggplant thinly.

2. 2

   Heat oil in large frying pan. Coat eggplant slices in flour and shake off excess. Dip in egg, then in breadcrumbs. In batches, shallow-fry the eggplant slices until browned lightly. Drain on paper towels.

3. 3

   Preheat oven to 400u00b0F. Spread about one-third of the tomato sauce over base of greased 2.5 quart ovenproof dish. Top with about one-third of the eggplant, one-third of the cheeses and one-third of the oregano. Repeat layering.

4. 4

   Bake, covered, for 20 mins. Uncover and bake about 10 mins or until browned lightly.

* Per serving · 4 servings · Values may vary.

No additional tips available.