Easy Eggplant Parmesan

on May 22, 2009 at 9:01 AM

I made eggplant parmesan for the first time last night! The Italian in me has been craving it for a long time now. The lovely layers of breaded veggies, melted cheese, and tomato sauce turned out great, thanks to an easy recipe I found in my Better Homes and Gardens cookbook.

Eggplant Parmigiana from Better Homes and Gardens New Cookbook

1 eggplant

1 beaten egg

1/4 cup all-purpose flour

2 tablespoons cooking oil

1/3 cup grated Parmesan cheese

1 cup spaghetti sauce

3/4 cup shredded mozzarella cheese

Cut eggplant crosswise (or lengthwise) into 1/4-inch thick slices. Combine egg and 1 tablespoon of water. Dip eggplant slices in egg mixture, then in flour, turning to coat both sides. In large skillet, cook eggplant in hot oil a few minutes on each side until golden brown. Cook in batches if needed, and drain on paper towels.

Place cooked eggplant slices in single layer in baking dish. Sprinkle with Parmesan cheese. Top with mozzarella cheese and sauce. Bake at 350 for 15-30 minutes or until heated through.

About the author Kim Conte

has shoes that make people stop her on the street and ask "Where did you get those?" but it doesn't work for taxi cabs as she was hit by one ... and lived to tell the tale. She has more freckles than Lohan but way less attitude. And she's a fierce cook with tons of recipes to share -- and wishes she could share some with Bourdain.

Filed Under: food, kid-friendly, vegetarian

Comments (4)

Chrissy629

on May 24, 2009 at 9:14 AM

This sounds great if you want soggy eggplant parm. After slicing the eggplant you should put it in a colander sprinkle it with a good amount of salt and weight it down. Sit the colander in a baking pan or something to catch the water that drains and leave it for around an hour so most of the water to drains out. Then rince off the salt and squeeze them out. It prevents it from soaking up so much oil when you are frying it.

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