Eggplant Parmigiana

I had Eggplant Parmigiana for the first time years ago at my favorite Ft. Wayne restaurant:

Casa Ristoranti Italiano

My mom got me the Better Homes and Gardens cookbook as a wedding present and it is my go-to reference for just about all of our meals. When we first got married, I started making this wonderful dish and it has become a family favorite! Even Luke likes it! Love that!

Wash and peel your eggplant.

Next cut crosswise into 1/2 inch pieces.

Mix 1 beaten egg and 1 tablespoon of water in a bowl.

Collect 1/4 cup of flour in a bowl.

This time I used whole wheat flour and it worked just fine. You can use whatever flour you want!

Dip the eggplant pieces in the egg mixture and coat both sides.

Now dip the coated pieces in flour and coat both sides.

In a large skillet cook eggplant, half at a time, in 2 tablespoons of hot oil 4-6 minutes, turning once.

Cook until golden brown.


Drain eggplant on papertowel.


Layer pieces in a 2 - qt. rectangular baking dish (cutting pieces to fit) and sprinkle with 1/3 cup of grated Parmesan cheese.

Top with meatless spaghetti sauce and 3/4 cup of mozzarella cheese.

Bake in 400 degree oven for 10-12 minutes.

Serve with salad and garlic bread.

Ingredients:

1 small eggplant (12 ounces)
1 beaten egg
1/4 cup all-purpose flour
2 tablespoons cooking oil
1/3 cup grated Parmesan cheese
1 cup meatless spaghetti sauce
3/4 cup mozzarella cheese

Prep: 25 min. Bake: 10 min. Oven: 400 degrees Makes: 4 servings