Colleen Watson-Turner
Red Calf Studio
eggplant parmesan

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Eggplant Parmesan

Eggplant Parmesan
2 eggplants, cut into 1/2 inch slices
2 cups of good tomato sauce
1 cup of shredded mozzarella
1/2 cup of grated parmesan
3/4 cup of seasoned all-purpose flour
1 cup of bread crumbs, seasoned with 1 tbsp chopped parsley, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp of pepper
3 eggs, well-beaten with 3 tbsp of water
olive oil

Butter a casserole dish and spread a little tomato sauce on the bottom of the dish. Preheat the oven to 350 F. Dip the eggplant slices into the egg mixture, dredge in the seasoned flour, dip again into the egg mixture and dredge in the bread crumbs. On medium heat, brown both sides of the dredged eggplant slices in the skillet (you will need to keep adding a little bit of olive oil). When golden, arrange one layer of eggplant down into the prepared casserole. Add half the tomato sauce and half of the cheese. Repeat. Bake at 350 for 45 minutes. Let the casserole sit for 10 minutes before serving.


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© Colleen Watson-Turner. All rights reserved.