Eggplant (Aubergine) Parmesan

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is one of my very favourite recipes.

Ingredients Nutrition

Directions

  1. Peel the eggplant& cut off the stem edge.
  2. Mix the beaten eggs in a bowl.
  3. Pour crushed cornflakes in a large plate.
  4. Slice the eggplant into 1/4" thick slices.
  5. Pat the slices dry with paper towel.
  6. Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides.
  7. Place eggplant slices into large skillet with olive oil.
  8. MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet.
  9. Sprinkle salt& pepper to taste.
  10. Brown until golden brown on both sides.
  11. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening.
  12. Place the eggplant slices, one row at a time lengthwise, into the baking dish.
  13. After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese.
  14. Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row.
  15. Continue until the baking dish is filled.
  16. Place into preheated 350 degree oven until the cheese melts& bubbles.
  17. Remove from oven& serve.

Reviews

(1)
Most Helpful

Alan, a really good recipe. The only change I made was to use flour instead of corn flakes. I just like the texture better. Thanks for posting . . . Janet

Jezski October 20, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a