Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 1 small eggplant (1 lb.), 2 eggs, slightly beaten, 1 1/4 c. seasoned bread crumbs, vegetable oil and 3 1/2 c. (32 oz. jar) spaghetti sauce, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
Peel and cut eggplant into 1/4-inch slices.
Dip each slice in eggs, then coat with bread.
In large skillet, heat oil.
Cook eggplant 2 to 3 minutes on each side.
Drain on paper towel. Spread 1/3 cup sauce over bottom of a 13 x 9-inch baking dish. Arrange half of eggplant slices in dish.
Cover with half of sauce, Mozzarella and Parmesan cheeses.
Repeat layers with remaining eggplant, sauce and cheeses.
Cover with foil.
π· Perfect Pairings
Complete your meal with these
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