Easy Eggplant (Aubergine) Parmesan

photo by Pam-I-Am



- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 large eggplant
- 1⁄2 cup Italian breadcrumbs
- 1⁄8 - 1⁄4 cup of grated parmesan cheese
- 1 (26 ounce) jar spaghetti sauce
- 2 eggs (beaten)
- 1 cup shredded mozzarella cheese
- salt and pepper
directions
- Slice eggplant into 1/4 inch slices.
- Salt and pepper.
- Dip in beaten egg.
- Dredge in bread crumbs mixed with parmesan cheese.
- Fry till golden brown.
- Place in baking dish.
- Pour spaghetti sauce over top.
- Top with mozzarella cheese.
- Bake at 350 for about 30 minutes.
- Serve over angel hair pasta and with a salad.
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Reviews
-
This recipe was so simple and so delicious. I made this for dinner last night and served it over angel hair pasta along with a side salad. My husband and I were both very impressed with the results. I've never made any dish that had eggplant in it because I thought I wouldn't like it. I was so wrong. I did make some small changes though. Instead of just seasoning my eggplant with salt and pepper I added some onion and garlic powder. I fried it in some olive oil infused with basil and it was just wonderful. This recipe is a keeper. I can't wait until tonight for leftovers :) Thanks for posting!
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I had never had eggplant parmasan/parmagana, so this was a first for me. I am a fan of parmagana's..chicken and veal, so I thought I would like this as well. I did. It was easy to make and hearty as well. I used sliced provolone instead of mozzarella... I also forgot to add the parmesan cheese.This recipe would be great with a salad and crusty bread.Thanks for this recipe. I will make it again and again.
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RECIPE SUBMITTED BY
Kathy G.
Pensacola, FL
I am a busy mom of one. I started my own business in 2004 which actually allows me to work less hours and devote more time with my son. Its a lot less stess too. In our spare time, my son and I love to go fishing. I love to make jellies, bake and read romance novels and cookbooks.