Eggplant Parmesan

Submitted by Austin Marlowe

"This is a lovely take on a classic Italian dish. I love it (but why wouldn’t I if I'm posting it) some one please write a review. I t is a perfect entree. Enjoy"

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 4

ingredients

• 1 medium eggplant
• 1 - 1 1⁄2 cup Italian seasoned breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1⁄2 cup parmesan cheese
• 2 -3 large eggs
• 2 tablespoons milk
• marinara sauce
• 1 cup mozzarella cheese

directions

1. Cut Eggplant into 1/4-1/2 strips.
2. Beat eggs with milk and put in a shallow pan big enough to plauce eggplant slices.
3. In another pan mix breadcrunbs and parmisian cheese.
4. Heat olive Oil in large skillet.
5. Dip eggplant slices in egg, then breacrunbs and then put in skillet, cook till golden brownthen flip and cook other side.
6. Top with marinara sauce and mozzerella cheese.
7. *Note:The amount of bread crumbs and eegs depends on how thick your slices and how large the eggplant is*.

Reviews

[waynejohn1234]

I made this recipe in Feb. for a few eggplant loving friends. It was devoured and will be on request often. Thanks for submitting it. Li z

 

[MamawCook]

This is a really good recipe! I made Marinara from Recipe # 183606 and used it to top the Eggplant and sprinkled mozz. cheese and parmesan on top! Thanks so much!

 

[disp718]

I had all of the ingredients on hand and it was quick, easy, and just delicious. I did sprinkle some fresh basil and oregano from my garden on top. Thank you for a great recipe.

 

[Nancy G.]

I made this for myself (I am the only eggplant lover in the house) during the week to have for lunches and I just loved it. I used Newman's marinara and it worked perfectly. This will be the recipe I turn to when my eggplants are ready to picked in my garden. I think I will try freezing it and making it into an OAMC dish, too. Thanks for posting. Made for Pick~A~Chef, Spring 2008.

 

[jd_2077]

Delicious! And easily adaptable for those of us with gluten intolerance.