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Peel eggplant and cut into 1/4 inch thick slices. Let eggplant slices sit for five minutes.
Layer half of eggplant, 1/2 cup of Parmesan cheese, 3/4 cup mozzarella, and half of spaghetti sauce in a lightly greased 11x7 inch baking dish. Repeat layers.
Cover and bake at 375 degrees F for 40 minutes or until eggplant is tender. Uncover, top with remaining 1/2 cup mozzarella cheese and bake 5 more minutes until cheese melts.
Source: Southern Living Fast Family Suppers
By Robyn from TN
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into egg, then coat with crumbs. Let stand for 5 minutes. In a large skillet, cook half of the eggplant in 2 tablespoons of butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter.
In each of two greased 11x7 inch baking dishes, layer half of the eggplant, half of the tomato sauce and half of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees F for 35 minutes or until bubbly.
By Robin from Washington, IA
Traditional eggplant Parmesan involves salting the eggplant to "sweat" it, and frying it before baking. I took a few shortcuts and everyone liked it a lot. This dish can be made after a busy day at work. We had it with spaghetti on the side.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6-8 servings
Love this recipe!
Cut eggplant in 1/2 inch slices and peel. Coat with flour, egg mixture and bread crumbs. Brown in oil in frying pan. In baking dish, put a thin layer of tomato sauce, then a layer of eggplant, then a layer of tomato sauce, then a layer of Mozzarella cheese.
These sausage and cheese eggplant stacks are like little eggplant Parmesan individual servings. Make as many as you like, save some for later.