Eggplant Parmesan

Eggplant Parmesan

In Eggplant Parmesan, meaty rounds of eggplant are pan-fried, layered with flavorful spaghetti sauce and cheese then baked to delicious perfection.
Cook Time 45 mins
Total Time 45 mins
Servings 6

Ingredients
  

  • 2 fresh eggplant (medium-sized)
  • 3/4 cup flour
  • 4 Nature's Yoke eggs, well beaten
  • Oil
  • 1 (24 oz.) spaghetti sauce
  • 1/4 cup shredded Parmesan cheese
  • Basil

Instructions
 

  • Slice eggplant into medium thin slices and salt lightly. Let set until juice rises.
  • Pat eggplant dry with paper towel; dip in flour, then in beaten eggs.
  • Fry in oil until both sides are lightly browned.
  • Lay out on paper toweling to absorb any extra oil.
  • In 9X13 pan, layer eggplant, spaghetti sauce and Parmesan cheese. Sprinkle with basil.
  • Bake at 350 degrees F. for 30-45 minutes or until bubbly.

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