Eggplant Parmigiana
Eggplant Parmigiana
Eggplant Parmigiana
Servings 6
Ingredients
- 2 medium-sized eggplants washed and cut into 1/2 in. (1 cm) slices
- 1/2 cup all-purpose flour
- 2 eggs well beaten
- 1/2 cup bread crumbs
- 1 tsp dried oregano
- 6 Tbs olive oil
- 1 tsp salt plus more for draining eggplant
- 1 tsp freshly ground black pepper
- 3 cups marinara sauce
- 1/2 cup freshly gra
Instructions
- Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Mix bread crumbs and oregano on a plate. Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture. Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side. Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer. Arrange the eggplant slices on the sauce, sprinkle with the Parmesan, and place a slice of mozzarella or Swiss cheese on top of each eggplant slice. Cover with the remaining marinara sauce. Bake in a 325F (165C) oven for 20 to 25 minutes.
