How to Make Eggplant Parmesan Recipe

Eggplant Parmesan Recipe Description

Eggplant Parmesan is perhaps the most popular of all eggplant recipes. And, you don’t have to be Italian to love it. If you enjoy eggplants, you will love this eggplant parmesan recipe. It’s a real Italian treat.

Serves: 4 to 6 people

Did You Know? Per capita consumption of eggplant in the United States is just over one pound. However, those of us who like Eggplant consume much more.

Eggplants came to Italy along trade routes from India in the 15th Century. Eggplant Parmesan recipes originated in southern Italy in the 1700s. Many people think this great Italian dish originated in Parma, Italy. Many people think it was named after the city. However, this is not correct. Parma is located in Northern Italy.

Eggplant Parmesan Recipe Ingredients

1 large eggplant

3 eggs beaten

1 cup dried breadcrumbs

3/4 cup olive oil

1/2 cup grated Parmesan cheese

2 teaspoons oregano

1/2 pound sliced mozzarella cheese

3 eight-ounce cans of tomato sauce

How to Make Eggplant Parmesan Recipe Directions

Here’s how to make the delicious Italian dish perfectly the first time and every time:

Preheat oven to 350 ° F
Wash eggplant
Cut eggplant into thick, 1/4″ slices
Dip slices into eggs, then into bread crumbs
Sauté in hot olive oil until golden brown on both sides
Place a layer of eggplant into a 2 quart (greased) casserole
Sprinkle with parmesan cheese, oregano, and mozzarella
Cover with tomato sauce
Repeat until all eggplant slices are used.
Top with a layer of sauce, and several slices of mozzarella.
Bake uncovered for 1/2 hour, or until sauce is bubbly.

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Additional Resources

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