Eggplant Parmigiana

For my first post, here is the recipe for Eggplant Parmigiana courtesy of Betty Crocker and a few of my changes. Eggplant Parmigiana was inspired by extra eggplant from my father-in-law. It is actually really delicious!

Prep: 1hr 5 min Cook: 10 min Bake: 25 min 6 servings (or 4 if you have a husband who eats a serving and a half at each sitting).
2 cups Italian tomato sauce
2 small unpeeled eggplant (I peeled mine and liked them that way)
1 large egg
2 tablespoons water
2/3 cup dry bread crumbs
1/3 cup Parmesan cheese (I used the stuff from the can, or you can use grated)
1/4 cup olive or vegetable oil
2 cups shredded mozzarella cheese (8 ounces)

1. Make tomato sauce or get your jar of sauce out.
2. Heat oven to 350.
3. Peel eggplant if desired. Cut eggplants into 1/4 inch slices. In shallow dish, mix egg and water. In another shallow dish, mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with bread crumb mixture.
4. In a skillet, heat oil over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown; drain on paper towels. Repeat with remaining eggplant, adding 1 or 2 tablespoons oil if necessary (I found it sucked up the oil fast).
5. In ungreased 11 x 7 inch glass baking dish, place half o fthe eggplant, overlapping slices slightly. Spoon half of the sauce over eggplant. Sprinkle with 1 cup of the mozzarella cheese. Repeat with remaining eggplant, sauce and cheese.
6. Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.

Calories: 410 per serving


Enjoy!