Eggplant Parmigiana

1 large eggplant, plus oil for frying
3 eggs, beaten
2 cups Italian-style breadcrumbs
2 cups tomato sauce
2 cups shredded mozzarella cheese

Peel eggplant, and slice it into 1/4-inch thick pieces. Add breadcrumbs and egg to two separate bowls. Then, add oil to a large pan ā€“ enough to cover the bottom. Heat oil on medium-low, 2-3 minutes. Dip eggplant slices in egg, then in breadcrumbs, and fry in oil until golden brown, 1-2 minutes per side. (Eggplant will need to be fried in batches.)
Meanwhile, preheat oven to 350. Coat a large, oven-safe dish with 1 cup tomato sauce. Then, add eggplant slices (4-6 slices, depending on how large the dish is) to the bottom of the dish. Top each eggplant slice with a bit of mozzarella cheese, then add another eggplant slice, then more cheese, then one final eggplant slice. (Eggplant should be in three layers.) Top eggplant with remaining tomato sauce, then remaining mozzarella, and bake 25-30 minutes.

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