Eggplant Parmesan Recipe

Guide Note

The traditional Italian dish eggplant parmesan is a layered casserole, similar to Moussaka.

Fast Facts

1. Eggplant is generally breaded and fried, then baked
2. Layered with tomato sauce and parmesan cheese
3. Served as a main dish

• Eggplant, sliced into 1/2 inch rounds
• Olive oil
• Eggs, beaten
• Bread crumbs
• Basil
• Oregano
• Tomato sauce
• Mozzarella cheese, shredded
• Parmesan cheese
• Salt and pepper

1. Preheat oven to 375 degrees.
2. Sprinkle the eggplant slices with salt and pepper and set aside for a minimum or 30 minutes.
3. Drain any liquid from the eggplant slices.
4. Heat the olive oil in a large frying pan over medium-high heat.
5. Place the beaten eggs into a shallow bowl. Combine the bread crumbs, basil and oregano in a separate shallow bowl.
6. Dip the eggplant slices into the egg, then into the bread crumbs.
7. Carefully place the breaded eggplant slices into the hot oil. Fry each slice until golden brown on each side.
8. Spread 1/2 of the tomato sauce on the bottom of a 13" x 9" baking pan.
9. Arrange 1/2 of the eggplant slices over the sauce, then top with 1/2 of the mozzarella and 1/2 of the parmesean.
10. Repeat the layers, adding the rest of the sauce, the remaining eggplant, then the remaining cheeses.
11. Bake for 20-30 minutes, or until the sauce and cheese bubble.
12. Cool for five minutes, then serve and enjoy.