Caryn’s Eggplant Parmesan

(My favorite meal.)

Slice 2 long, skinny eggplants (with dimple in bottom) 1/4″ thick.

Dip slices in eggs & then in Italian-style bread crumbs.

Drizzle a couple turns of olive oil in a skillet over med-high heat.  Fry eggplant in batches until golden brown. Continue to add olive oil as needed.

In a 9 x 13 baking dish layer: tomato sauce–eggplant–sauce–mozzarella cheese.

Top with mozzarella & parmesan cheese.

Bake at 350-375 about 20-30 minutes if the fried eggplants & sauce are still warm, longer if not.


1 Comment

Filed under Comfort Food, Entertaining, Italian, Mike's favorite, Vegetarian Main Dish

One response to “Caryn’s Eggplant Parmesan

  1. Pingback: Caryn’s Tomato Sauce | And sometimes I cook.

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