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Eggplant parmigiana

Eggplant parmigiana
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • vegetable oil - 1 item
  • grated Parmesan cheese - 1/3 c
  • 4 oz - 1 c
  • eggs, slightly beaten - 2 item
  • seasoned bread crumbs
  • 32 oz
  • thin or regular spaghetti or linguine uncooked - 8 oz

How to make eggplant parmigiana:

Peel and cut eggplant into 1/4-inch slices. Dip each slice in eggs, then coat with bread. In large skillet, heat oil. Cook eggplant 2 to 3 minutes on each side. Drain on paper towel. Spread 1/3 cup sauce over bottom of a 13 x 9-inch baking dish. Arrange half of eggplant slices in dish. Cover with half of sauce, Mozzarella and Parmesan cheeses. Repeat layers with remaining eggplant, sauce and cheeses. Cover with foil.

Heat oven to 350°. Bake 5 minutes or until cheeses are brown.

Meanwhile, cook pasta according to package directions. Drain. Serve hot pasta with eggplant and sauce. Yields 4 to 6 servings.

Recipe categories: Eggs/dairy, Cheese, Main dish.

Rating:
Eggplant parmigiana
3.3
Average rating: 3.3 of 5, total votes: 9
Cook. Time: PT2H10M
Total Time: PT2H10M


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