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Recipe by Nitra Ladies Auxiliary

Eggplant Parmesan

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Eggplant Parmesan
Dairy Dairy
Medium Medium
10 Servings
Allergens

Contains

- Gluten - Dairy - Wheat - Egg
1 Hour, 55 Minutes
Diets
- Vegetarian - Pescatarian

Ingredients

Main ingredients

  • 1/2 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 3 cups grated cheese

Directions

Fry the Eggplants

1.

Peel eggplant and cut into quarter-inch slices. Coat each slice with flour and dip into beaten eggs.

2.

Mix bread crumbs with salt and pepper, roll each slice of eggplant in crumbs.

3.

Fry in hot oil until golden on both sides.

Assemble the Parmesan

1.

Place coated eggplant in single layer, into a 10- x 16-inch pan. Mix tomato sauce with oregano, garlic powder, sugar, and salt. Pour one third over eggplant, then sprinkle one cup grated cheese over.

2.

Repeat to obtain three layers of eggplant, tomato sauce and cheese. Slices may overlap a bit.

3.

Cover and bake for one hour at 375 degrees Fahrenheit. Uncover for another 10 minutes.

Credit

Photography and Styling by Elazar Klein Studio

Recipe tags

classic dairy dinners eggplant fried eggplant layered appetizer Parmesan cheese sheva brachos sheva brachot tomato sauce
Eggplant Parmesan

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