My Mama'S Eggplant Parmigiana

  1. Preheat oven to 400u0b0F.
  2. Wash and peel eggplant; cut crosswise into 1/2-inch slices.
  3. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
  4. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
  5. Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
  6. Top with spaghetti sauce and mozzarella cheese.
  7. Bake, uncovered, in a 400u0b0F oven for 10 to 12 minutes or until heated through.

eggplant, egg, water, flour, cooking oil, parmesan cheese, spaghetti sauce, mozzarella cheese

Taken from www.food.com/recipe/my-mamas-eggplant-parmigiana-498220 (may not work)

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