Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 3 large eggs; 3 Tbsp. water; 3/4 c. Italian-seasoned bread crumbs; 2 Tbsp. grated Parmesan cheese; 1 large eggplant, peeled and cut into 1/2-inch thick slices; 3 Tbsp. olive oil; 1/4 c. grated Parmesan cheese, divided; 1 (8 oz.) pkg. shredded Mozzarella cheese, divided; 3 c. pasta sauce

9 ingredients

3 steps

Ingredients

3 large eggs
3 Tbsp. water
3/4 c. Italian-seasoned bread crumbs
2 Tbsp. grated Parmesan cheese
1 large eggplant, peeled and cut into 1/2-inch thick slices
3 Tbsp. olive oil
1/4 c. grated Parmesan cheese, divided
1 (8 oz.) pkg. shredded Mozzarella cheese, divided
3 c. pasta sauce

Directions

1

Whisk together eggs and 3 tablespoons water until well blended.
2

Combine bread
3

crumbs and 2 tablespoons Parmesan cheese. Dip the sliced eggplant into the egg mixture, then dredge in the bread crumb mixture. Cook the eggplant in 3 batches in 1 tablespoon hot olive oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender. Arrange 1/3 of eggplant in a single layer in a lightly greased 11 x 7 baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top. Bake, covered, at 375° for 35 minutes. Uncover and sprinkle remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Bake 10 more minutes or until cheese melts. Yield: 4 to 6 servings.