Eggplant Parmesan
Eggplant Parmesan
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 people
Ingredients
- 1 eggplant large
- 10-12 mushrooms medium sized, sliced
- pasta sauce no added vegetables, plain
- 1/2 lb mozzarella cheese shredded
- italian breadcrumbs
- vegetable oil
- 3 eggs
- salt optional
Instructions
- Slice the eggplant about 1/2″ thick. Throw away both ends of the eggplant.
- Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4″ with breadcrumbs.
- Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many breadcrumbs at one time, the crumbs will get sticky and chunky.
- Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don’t overcook; just let them get crispy on the outside. Add oil as necessary; don’t let pan dry out or burn.
- Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx 9×11 dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple handfulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375° oven for 15 minutes. Add another couple handfulls of cheese and bake uncovered for about 8-10 minutes.
