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Eggplant Parmesan 01

This Eggplant Parmesan 01 recipe uses Salt, Black Pepper, Fine Dry Bread Crumbs, Tomato Sauce Heated, and Parmesan Cheese Grated. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1/2 tsp
• 1 1/2 cup
• 1 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Wash eggplant and cut crosswise into 1/4 inch thick rounds.

2. 2

   Do not peel.

3. 3

   Season with salt and pepper.

4. 4

   Dip into bread crumbs, dip into egg, then again into bread crumbs. (More or less crumbs and egg may be needed depending on size of eggplant.) Refrigerate for 30 minutes.

5. 5

   Heat about 1/8 inch of oil in skillet.

6. 6

   Fry eggplant slices until tender and golden on both sides.

7. 7

   Add more oil as necessary.

8. 8

   Drain on absorbent paper.

9. 9

   Arrange a layer of eggplant slices over the sauce.

10. 10

    Cover with a layer of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan.

11. 11

    Repeat in layers until dish is full.

12. 12

    Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes.