Eggplant Parmesan
Amazing eggplant recipe with fried eggplant layered between layers of spaghetti sauce, parmesan cheese and topped with mozzarella cheese. Splendid option for Meatless Mondays. This Italian dish is hearty, filling and utterly satisfying whether you serve it as a main dish or side dish.
Ingredients
- 1 large eggplant peeled and sliced
- 2 large eggs beaten
- Saltine cracker crumbs as needed (or use Panko or bread crumbs)
- 32 oz. jar spaghetti sauce any kind will work
- 1/2 to 1 cup parmesan cheese grated, as desired
- 8 oz. bag mozzarella cheese shredded
- butter as needed, for frying the eggplant
Instructions
- Peel and cut eggplant in slices.
- Dip in eggs and then in cracker meal.
- Melt butter in skillet.
- Fry eggplant until brown on both sides.
- Drain on paper towels.
- Take spaghetti sauce and put a little in the bottom of a greased baking dish.
- Layer eggplant until the bottom is covered.
- Put a little more sauce, sprinkle generously with parmesan cheese.
- Repeat layers twice until all the eggplant is used up and you have at least three layers.
- Parmesan cheese is the last layer.
- Cover with foil and bake at 325° about 30 minutes until bubbly.
- Remove foil and sprinkle with mozzarella cheese.
- Bake again about 5 minutes.
Notes
NOTE: I have also used Homemade Bread Crumbs and Italian-style bread crumbs for the breading in this recipe instead of cracker crumbs. Panko Crumbs will also work.
NOTE: Peeling the eggplant is a personal preference issue. I have had roasted eggplant dishes with the peel intact and I didn't notice a bitter taste. If you prefer to leave the peel on, the dish is also delicious that way.
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