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Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 14 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large eggplant; 3 eggs; 1 cup bread crumbs; 0.75 cup olive oil; 0.5 cup parmesan cheese; 0.5 pound mozzarella cheese; 24 oz tomato sauce; 1 clove garlic; 2 medium onions; 0.5 teaspoon oregano

Ingrédients

eggplant1 large
eggs3
bread crumbs1 cup
olive oil0.75 cup
parmesan cheese0.5 cup
mozzarella cheese0.5 pound
tomato sauce24 oz
garlic1 clove
onions2 medium
oregano0.5 teaspoon

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Instructions

Preheat oven to 350 degrees.

Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.

Saute onions and garlic in a tablespoon of oil.

Add tomatoes and oregano, simmer until sauce thickens slightly.

Dip each eggplant slice first into eggs, then into crumbs.

Saute in hot olive oil until golden brown on both sides.

Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.

Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.

Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.

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