Eggplant (Aubergine) Parmesan

"I love eggplant, no one else in my family will eat it, so I just make it for me..."
 
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Ready In:
1hr 15mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Peel eggplant, and cut into 1/4 inch slices.
  • Sprinkle each slice with salt, and place in a bowl.
  • Let stand for 30 minutes; drain well.
  • Dip each slice in egg, and coat with cracker crumbs.
  • Fry in hot oil until golden brown.
  • Drain on paper towells.
  • Place half of eggplant in a lightly greased 12 x 8 inch baking pan.
  • Spread half the sauce over slices.
  • Top with half the mozzarella cheese and half the parmesan cheese.
  • Repeat layers.
  • Bake at 350 for 20-25 minutes or until mixture is throughly heated.
  • Can serve with spaghetti.

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Reviews

  1. This was my first attempt to make Eggplant Parmesan even though it's been my favorite restaurant entree for years. Since I am eating a low sodium diet, I reduced the sodium by omitting the salt, used unsalted Matzah crackers, low sodium spaghetti sauce and only 1/4 cup of parmesan, sprinkled on the very top. I have rarely had a bitter eggplant, so I do not treat it with salt before cooking (as that would add an unhealthy amount of sodium for my diet). Since the eggplant was so large, I also sliced it in 1/2 inch slices and fried it a little longer to compensate. I only needed 1/2 jar of spaghetti sauce, too. The cracker crumbs added a wonderful crunch that I haven't experienced with most restaurant versions, and I liked that very much! Frying it until tender gave me the same "melt in your mouth" characteristic that makes Eggplant Parmesan my favorite entree! I like this recipe very much and will be making it a lot, now that I know how easy it is!
     
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