Daniela's Eggplant Parmigiana

Danielas Eggplant Parmigiana
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First, cut the eggplant in 'rounds' and let them sit for an hour to 'bleed' out the water on a tray. Then, in a bowl beat the eggs and set aside. Dip each eggplant piece in the eggs then bread crumbs. In a frying pan, heat up oil and fry each piece until each side is browned. In a casserole dish, layer eggplant, sauce and cheeses and cook for 30 minutes at 350. Enjoy!

Category: main dish

Ingredients

1 large eggplant, sliced
2 eggs
1 c bread crumbs
Homemade Tomato sauce ( don't use the canned garbage!)
1/2 c Parmesan cheese
1 c mozzerella cheese

Preparation

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Comments
Added 5 years ago by:
Daniela Daniela
     26 recipes
1 person cheffed this recipe
Daniela
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