Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 3 (8 oz.) cans tomato sauce, 1 large eggplant, 3 eggs, beaten, 1 c. dried bread crumbs and 3/4 c. salad oil, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Pare the eggplant, if desired. Cut it into 1/4-inch thick slices.
Dip each slice into the beaten eggs and then dip them into the bread crumbs.
Saute in the hot oil until golden brown on both sides.
Place a layer of eggplant in a 2-quart casserole dish. Sprinkle with some of the thyme, salt, Parmesan cheese, oregano and the Mozzarella cheese.
Cover with some of the tomato sauce.
Repeat until all the eggplant is used. Top the last layer with several slices of the Mozzarella cheese. Bake, uncovered, at 350Β° for 30 minutes.
Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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