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eggplant parmesan by eddie

(5 ratings)
EDWARDCARL avatar
Recipe by
Eddie Jordan
@EDWARDCARL
Bristow, OK

Kiss the cook for making this EGGPLANT PARMESAN. This is one of the best vegetable dish MOM used to make.

(5 ratings)
yield serving(s)
prep time 20 Min
cook time 30 Min
method Convection Oven

Ingredients For eggplant parmesan by eddie

  • 1 lg
    eggplant about 1 1/2 pound
  • 3
    eggs beaten
  • 1 1/2 c
    bread crumbs
  • 1 c
    olive oil or vegetable oil
  • 2 tsp
    oregano
  • 2 tsp
    salt
  • 1/2 lb
    sliced mazzarella cheese
  • 32 oz. can
    tomato sauce
  • 1/2 c
    grated parmesan cheese

How To Make eggplant parmesan by eddie

  • 1
    Preheat oven to 350 degrees. Lightly grease a 9 by 9 by 1 3/4 inch pan. Cut eggplant crosswise i 1/4 inch slices.
  • 2
    Dip into beaten egg ,then bread crumbs coating completely, heat oil in skillet. Saute eggplant until golden brown. About 2 minutes on each side.
  • 3
    In a baking dish, Layer in order. Half the eggplant, 1 teaspoon oragano, 1 teaspoon salt , half the mozzarella cheese slices, half the tomato sauce and parmesan cheese. Repeat these layers.
  • 4
    Bake uncovered 25 to 30 minutes until cheese is melted and eggplant is tender.
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