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 minutes mins
Total Time 45 minutes mins
- 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
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.