Eggplant (Aubergine) Parmesan
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 large eggplant
- salt
- 2 eggs, beaten
- 1 1⁄4 cups cracker crumbs
- vegetable oil
- 4 cups spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1⁄2 cup grated parmesan cheese
directions
- Peel eggplant, and cut into 1/4 inch slices/ Sprinkle both sides of slices with salt, let stand 30 minutes. RInse eggplant, and pat dry.
- Dip eggplant in egg, coat with cracker crumbs.
- Fry a few slices at a time in hot oil until golden brown. Drain on paper towels.
- Cook spaghetti sauce in in a saucepan over medium heat, until thoroughly heated; stir occasionally.
- Place half of eggplant slices in a lightly greased 13 x 9 inch baking dish; spread half of spaghetti sauce over eggplant. Top with half each of mozzarella and Parmesan cheese. repeat layers.
- Bake at 350F for 40 to 45 minutes or until eggplant is tender.
- Let it stand 10 minutes before serving.
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