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Eggplant Parmigiana

(1 Votes)
SERVES
6
COOK TIME
1 Hr 10 Min
READY IN
1 Hr 10 Min

Just what you'd expect from an authentic Eggplant Parmigiana - tender, tasty, and satisfaction guaranteed!

What You'll Need:
  • 4 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups Italian-flavored bread crumbs
  • 3/4 cup olive oil
  • 2 medium-sized eggplant (about 3/4 pound each), peeled and cut crosswise into ¼-inch slices
  • 1 (28-ounce) jar spaghetti sauce
  • 4 cups (16 ounces) shredded mozzarella cheese
What To Do:
  1. Preheat oven to 350 degree F. Coat a 9" x 13" baking dish with cooking spray.
     
  2. In a shallow dish, combine eggs, salt, and pepper; beat well. Place bread crumbs in another shallow dish. In a large skillet, heat 3 tablespoons oil over medium heat until hot but not smoking.
     
  3. Meanwhile, dip eggplant slices in egg mixture then coat completely with bread crumbs. Place coated eggplant slices in skillet a few at a time and cook 2 to 3 minutes per side, until golden, adding more oil as needed. Drain on a paper towel-lined platter.
     
  4. Spread 1 cup of the spaghetti sauce evenly over bottom of prepared baking dish. Place half of the cooked eggplant evenly over the sauce, overlapping if necessary. Cover eggplant with 1 cup spaghetti sauce and top with 2 cups cheese. Repeat layers, ending with remaining 2 cups cheese.
     
  5. Cover with aluminum foil and bake 45 to 50 minutes, or until hot and bubbly. Let sit for about 10 minutes before serving.
     

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