I really like Eggplant Parmesan and decided to make some tonight - this is the recipe I used and it was really yummy!
Yield 4 to 6 servings
Ingredients
3 large eggs
3 tablespoons water
3/4 cup Italian-seasoned breadcrumbs
2 tablespoons grated Parmesan cheese
1 large eggplant, peeled and cut into 1/2-inch-thick slices
3 tablespoons olive oil
1/4 cup grated Parmesan cheese, divided
1 (8-ounce) package shredded mozzarella cheese, divided
3 cups Pasta Sauce
Preparation
Whisk together eggs and 3 tablespoons water until blended.
Combine breadcrumbs and 2 tablespoons Parmesan cheese.
Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.
Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.
Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes or until cheese melts.
Southern Living, MARCH 2001
