Eggplant Parmesan
- 3 large eggs
- 3 Tbsp. water
- 3/4 c. Italian-seasoned bread crumbs
- 2 Tbsp. grated Parmesan cheese
- 1 large eggplant, peeled and cut into 1/2-inch thick slices
- 3 Tbsp. olive oil
- 1/4 c. grated Parmesan cheese, divided
- 1 (8 oz.) pkg. shredded Mozzarella cheese, divided
- 3 c. pasta sauce
- Whisk together eggs and 3 tablespoons water until well blended.
- Combine bread
- crumbs and 2 tablespoons Parmesan cheese. Dip the sliced eggplant into the egg mixture, then dredge in the bread crumb mixture. Cook the eggplant in 3 batches in 1 tablespoon hot olive oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender. Arrange 1/3 of eggplant in a single layer in a lightly greased 11 x 7 baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top. Bake, covered, at 375u0b0 for 35 minutes. Uncover and sprinkle remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Bake 10 more minutes or until cheese melts. Yield: 4 to 6 servings.
eggs, water, italianseasoned bread crumbs, parmesan cheese, eggplant, olive oil, parmesan cheese, mozzarella cheese, pasta sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=71603 (may not work)