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Eggplant Parmesan

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  • 1 large eggplant
  • 3 eggs, beaten
  • 1 cup pkg. dried bread crumbs
  • 3/4 cup oil
  • 1/2 cup grated Parmesan cheese
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  • 2 tsp. dried oregano
  • 1/2 lb. Mozzarella cheese, sliced
  • 3 (8 oz.) cans tomato sauce


Pare eggplant, cut into 1/4 inch thick slices. Dip each slice first into eggs, then into crumbs. Saute in oil until golden brown on both sides.

Place layer of eggplant in 2 quart casserole. Sprinkle with some Parmesan, oregano and Mozzarella, then cover well with some of 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 in 350 degree F oven.

Servings: 8
Prep Time: 20-30 Minutes
Cooking Time: 30 Minutes

By Robin from Washington, IA

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