Eggplant (Aubergine) Parmesan
- Reviews 1
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 1 large globe eggplant
- 1 dash salt
- 2 eggs
- 1 1⁄2 cups cracker crumbs
- vegetable oil
- 1 (26 ounce) jar spaghetti sauce
- 2 cups mozzarella cheese
- 1⁄2 cup parmesan cheese
Directions
- Peel eggplant, and cut into 1/4 inch slices.
- Sprinkle each slice with salt, and place in a bowl.
- Let stand for 30 minutes; drain well.
- Dip each slice in egg, and coat with cracker crumbs.
- Fry in hot oil until golden brown.
- Drain on paper towells.
- Place half of eggplant in a lightly greased 12 x 8 inch baking pan.
- Spread half the sauce over slices.
- Top with half the mozzarella cheese and half the parmesan cheese.
- Repeat layers.
- Bake at 350 for 20-25 minutes or until mixture is throughly heated.
- Can serve with spaghetti.
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