ST. PATRICKS DAY (30)
QUICK BREADS (29)
SMOOTHIES AND SHAKES (20)
MORTON® SALT (13)
|EVERY FEW MINUTES|
|AUNT NANCY'S EGGPLANT PARMIGIANA|
1 med. eggplant
3 eggs, beaten with pinch of salt
Oil (Olive, peanut, salad, etc.)
1 (32 oz.) jar spaghetti sauce (or your homemade sauce)
Rinse eggplant and pat dry then cut into 1/4 inch slices and coat with flour. Put aside. Beat the 3 eggs with a pinch of salt. Pour oil into fry pan and heat. Dip floured eggplant in egg mixture and place a few at a time in hot oil. Fry until golden brown. Remove to plate. Continue until all eggplant slices are used.
In a 9x9 baking dish put small amount of sauce to coat bottom then sprinkle with Parmesan cheese. Layer eggplant, sauce and cheese and continue in this fashion until all eggplant is used ending with sauce and Parmesan. Bake in a 350 oven for approximately 25 minutes.
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