Eggplant parmesan

Eggplant parmesan

Ingredients/Components

• eggs, beaten - 3 item
• grated Parmesan cheese - 1/2 c
• oregano - 2 tsp
• cans tomato sauce - 3 oz
• olive oil - 3 Tbsp
• Mozzarella cheese, sliced - 1/2 lb
• dried bread crumbs - 1 c
• large eggplant - 1 item

How to make eggplant parmesan:

Preheat oven to 350°. Peel eggplant if desired and cut into 1/4-inch slices. Dip each slice into eggs, then into bread crumbs. Saute in oil until golden brown on both sides. Place layer of eggplant in roaster; sprinkle with oregano, Parmesan and Mozzarella. Cover well with tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella. Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted. Serves 4 to 6.

Recipe categories: Eggs/dairy, Main dish, North american.