Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 1 large eggplant, 3 eggs, beaten, 2 tsp. oregano, 3 tbsp. olive oil and 1/2 c. grated parmesan cheese, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Preheat oven to 350Β°.
Peel eggplant if desired and cut into 1/4-inch slices.
Dip each slice into eggs, then into bread crumbs.
Saute in oil until golden brown on both sides.
Place layer of eggplant in roaster; sprinkle with oregano, Parmesan and Mozzarella.
Cover well with tomato sauce.
Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella.
Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted.
Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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