Eggplant Parmigiana Recipe 
Easy and Delicious Casserole Recipes for Everyday Cooking


Eggplant Parmigiana

1 eggplant, about 1 1/2 pounds, peeled and sliced 1/2 inch thick
1 egg white, lightly beaten with 2 tablespoons water
1/2 cup seasoned Italian bread crumbs
1 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese

Preheat oven to 375F. Spray a cookie sheet with nonstick spray.

Coat eggplant slices with egg white, then bread crumbs.

Arrange on baking sheets bake 30 minutes, turn slices over bake until browned on both sides ten minutes longer. Remove from oven.

Spread 1/4 cup sauce over bottom of a 8 x 8 baking dish, arrange half the eggplant in a single layer over sauce. top with half of the remaining sauce, then half of the cheeses. Repeat layers.

Bake covered until heated through and cheese is melted 30 to 40 minutes.

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