Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with tomato sauce for spaghetti (ragu), 1/2 doz. eggs, kraft white american cheese (not singles), olive oil or crisco oil and 2 eggplant, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cut ends of eggplant; peel skin with potato peeler.
Slice into 1/4 or 1/8-inch slices.
Scramble 3 eggs in a bowl.
Pour bread crumbs in another bowl.
Dip eggplant in egg, then in bread crumbs.
Fry in olive oil to lightly brown on both sides.
Cover bottom of baking pan with tomato sauce.
Place a layer of eggplant, overlapping edges in pan.
Cover lightly with sauce; spread evenly.
Cut or break American cheese into squares, 1 for each serving, and place over eggplant.
Put an even coating of Kraft Parmesan over it.
Do another overlapping layer of eggplant, sauce, American cheese and Parmesan.
Put sauce on each piece of American cheese so it won't burn.
Bake at 350Β° for 20 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
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