Eggplant Parmigiana

12 ingredients
6 steps

Ingredients

  • 1 medium eggplant, sliced 1/2-inch thick
  • flour
  • 1 egg, beaten with 1 Tbsp. milk
  • cracker crumbs
  • 4 Tbsp. olive oil
  • 1/2 lb. Mozzarella cheese
  • 6 oz. tomato paste
  • white or red wine
  • 1/8 tsp. oregano
  • 1 clove garlic
  • 1 c. grated Parmesan cheese
  • salt and pepper to taste

Directions

  1. 1
    Wash eggplant.
  2. 2
    Do not peel.
  3. 3
    Slice about 1/2-inch thick.
  4. 4
    Dip in flour, then egg, then cracker crumbs until well coated.
  5. 5
    Saute in olive oil (a few slices at a time) until golden brown.
  6. 6
    Arrange in baking dish and top each with a slice of Mozzarella cheese.

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