Peel eggplant and cut into 1/2-inch slices. Combine flour and salt. Dip eggplant into beaten egg, then in flour mixture. Brown in hot oil in large skillet. Drain well on paper towel.
Place 1 layer of eggplant in a 10x6x2-inch baking dish, cutting to fit. Sprinkle with 1/2 of the Parmesan, then 1/2 each of the tomato sauce and Mozzarella cheese. Bake uncovered in 400 degree oven for 20 minutes. Makes 6 servings.
Tomato Sauce for Eggplant Parmigiana-
In saucepan, cook the onion, celery, garlic, and parsley flakes in the cooking oil until tender. Add tomatoes, tomato paste, salt and oregano and pepper.
Simmer gently uncovered 45 to 50 minutes.
Originally Submitted
9/7/2010
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