Eggplant Parmesan is perhaps the most popular of all eggplant recipes. 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.
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
Preheat oven to 350 ° F
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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