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Eggplant Parmigiana

New.Wife's picture
Ingredients
  Olive oil 1 Cup (16 tbs)
  Eggplants/Two small eggplants 1 Large, cut into 1/2-inch slices (Peeled)
  Tomato sauce 1 1⁄4 Cup (20 tbs)
  Grated parmesan cheese 6 Tablespoon
  Mozzarella cheese 1⁄2 Pound, thinly sliced
Directions

Preheat oven to 4°F.
In a large, heavy skillet, heat oil.
Fry eggplant in hot oil until lightly browned; drain.
In a flat casserole, arrange 1 layer of the fried eggplant.
Cover with Tomato Sauce.
Sprinkle with Parmesan cheese; top with a layer of mozzarella.
Repeat procedure until all the eggplant is used, ending with a layer of mozzarella.
Bake for 15 minutes.
Serve hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant

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