Recipe 1055 - Eggplant Parmesan
Recipe 1055 - Eggplant Parmesan
(by Dottie Ellis - friend)
1 medium eggplant
2 eggs (slightly beaten)
3/4 to 1 cup dry bread crumbs
1/4 tsp. salt
1 - 24oz. jar pasta sauce with mushrooms
1 TBSP oregano
1 or 2 cups shredded mozzarella cheese
canola oil for frying
Parmesan cheese for sprinkling
Add eggs to a bowl--beat slightly--set aside. Pour breadcrumbs and the salt
into a bowl--stir and set aside. Wash, peel and cut eggplant horizontally into
1/2" thick slices. Dip each eggplant piece into the egg mixture, then into the
breadcrumb mixture to coat--place coated pieces into skillet coated with 1/4"
to 1/2" canola oil over medium heat. Brown both sides of each piece and
drain on paper towels. In a bowl add pasta sauce and oregano--stir. In a
greased casserole dish layer eggplant, pasta sauce, mozzarella cheese and
Parmesan cheese--keep layering until all are used up--try to end up with
pasta sauce on top. Bake at 350 degrees for 30-40 minutes or until hot and
bubbling.
Continue to:
Other Recipes:
- 1209 - Cranberry Walnut Jell-O
- 1235 - Buttermilk Peach Pound Cake
- 1008 - Butterscotch Peanut Clusters
- 1094 - Homemade Pot Pie
- 1016 - Rum Cake
- 1239 - Moist Coffee Chocolate Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
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