December 11, 2010

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1)  Beat together the eggs, cheese, parsley, pepper, and garlic powder.

2)  Dip the sliced eggplant pieces into the egg mixture and then into the bread crumbs, so that they’re nicely coated. Fry each piece in olive oil until very brown on both sides.

3)  When the eggplant pieces are done, drain them on a paper towel and place in a baking pan. When you have enough for one layer, coat the layer generously with tomato sauce. On top of that, sprinkle grated mozzarella generously. Keep repeating layers. Make sure the sides of your pan get some sauce, too. Bake in a preheated 350°F oven until the cheese melts and the sauce is bubbly.


One response to “Eggplant Parmigiana”

  1. Yummy is right on this one..wow..that looks and sounds terrific!