Eggplant Parmesan Recipe
Author: Marjorie Marina
Serves: Serves 4
- 1 lb eggplant
- 2 eggs
- ¼ cup milk (skim or whole)
- Ground black pepper to taste
- ⅓ grated Parmesan cheese
- 1 cup crushed salty crackers (wheat crackers or saltine or club, etc)
- 1 15oz tin tomato sauce
- Dried oregano
- 2 minced cloves of garlic
- 1 cup shredded mozzarella
- Slice the eggplant into slices about ¼ inch to ½ inch thick;
- In a bowl, beat the eggs with the milk and the ground pepper;
- In a separate plate, combine the crushed cracker with the Parmesan;
- Dip the slices of eggplant first in the egg mixture, then in the crumb mixture, coating both sides. Place slices in a greased baking dish (12x8);
- In a bowl, mix together the tomato sauce, garlic and oregano to taste. Pour sauce evenly in each eggplant slice;
- Cover dish in foil and bake in 350 degree oven for 40 minutes or until eggplant is tender;
- Remove foil, sprinkle eggplant with the mozzarella. Bake another 10 minutes, uncovered.
- Serve hot with a side of salad and fluffy white rice or pasta.
Recipe by Easy Recipes, Etc™ at https://easyrecipesetc.com/eggplant-parmesan-recipe/
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