Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

In Eggplant Parmesan, meaty rounds of eggplant are pan-fried, layered with flavorful spaghetti sauce and cheese then baked to delicious perfection.

Yields6 Servings
Cook Time45 mins

 2 fresh eggplant (medium-sized)
 ¾ cup flour
 4 Nature's Yoke eggs, well beaten
 Oil
 1 (24 oz.) spaghetti sauce
 ¼ cup shredded Parmesan cheese
 Basil

1

Slice eggplant into medium thin slices and salt lightly. Let set until juice rises.

2

Pat eggplant dry with paper towel; dip in flour, then in beaten eggs.

3

Fry in oil until both sides are lightly browned.

4

Lay out on paper toweling to absorb any extra oil.

5

In 9X13 pan, layer eggplant, spaghetti sauce and Parmesan cheese. Sprinkle with basil.

6

Bake at 350 degrees F. for 30-45 minutes or until bubbly.

Ingredients

 2 fresh eggplant (medium-sized)
 ¾ cup flour
 4 Nature's Yoke eggs, well beaten
 Oil
 1 (24 oz.) spaghetti sauce
 ¼ cup shredded Parmesan cheese
 Basil

Directions

1

Slice eggplant into medium thin slices and salt lightly. Let set until juice rises.

2

Pat eggplant dry with paper towel; dip in flour, then in beaten eggs.

3

Fry in oil until both sides are lightly browned.

4

Lay out on paper toweling to absorb any extra oil.

5

In 9X13 pan, layer eggplant, spaghetti sauce and Parmesan cheese. Sprinkle with basil.

6

Bake at 350 degrees F. for 30-45 minutes or until bubbly.

Eggplant Parmesan