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Eggplant parmigiana

3 eggs

1 ¼ cup grated Parmesan cheese, divided

2 cup bread crumbs

Olive oil for frying

2 Italian or globe eggplants, peeled and sliced ½ inch thick

Prepared marinara sauce

16 oz. mozzarella


In a shallow bowl, beat eggs with ¼ cup cheese.  Place bread crumbs in a bowl or pie plate.  Heat ½ inch oil in skillet.  One at a time, dip eggplant slices in egg mixture to coat, then in bread crumbs to coat.  Lay on waxed paper.  When oil is very hot, but not smoking, fry eggplant, working in batches, about 30 seconds per side till lightly browned.  Remove to paper towels.  In a 9 by 13 inch baking pan, place layers of eggplant, marinara sauce, mozzarella and Parmesan until pan is full, ending with Parmesan.  Bake at 350 degrees 40-45 minutes until heated through and cheese is melted


From Farm Fresh Recipes by Janet Majure

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