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 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.