My Mama's Eggplant Parmigiana

Submitted by ElizabethKnicely

"So, I was adopted and raised by a Sicilian lady and this is her treasured eggplant parmigiana recipe. I hope you all enjoy it as much as my family does! P.S. Eggplant looks sturdier than it really is; refrigerate for no more than 2 days."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 small eggplant (about 12 ounces)
• 1 egg, slightly beaten
• 14.79 ml water
• 59.14 ml all-purpose flour
• 29.58 ml cooking oil (I use olive oil, my mom uses canola oil)
• 78.78 ml grated parmesan cheese
• 236.59 ml meatless spaghetti sauce
• 177.44 ml shredded mozzarella cheese (about 3 ounces)

directions

1. Preheat oven to 400°F.
2. Wash and peel eggplant; cut crosswise into 1/2-inch slices.
3. Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
4. In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
5. Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
6. Top with spaghetti sauce and mozzarella cheese.
7. Bake, uncovered, in a 400°F oven for 10 to 12 minutes or until heated through.

Reviews

[torie t.]

I had been wanting to try a method that did not use bread crumbs . This tastes much lighter, not so heavy as with bread crumbs. It was good just by itself with no sauce too. Really glad I tried it. Thanks for sharing.