Eggplant (Aubergine) Parmesan |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I love eggplant, no one else in my family will eat it, so I just make it for me... Ingredients:
1 large globe eggplant |
1 dash salt |
2 eggs |
1 1/2 cups cracker crumbs |
vegetable oil |
1 (26 ounce) jar spaghetti sauce |
2 cups mozzarella cheese |
1/2 cup parmesan cheese |
Directions:
1. Peel eggplant, and cut into 1/4 inch slices.
2. Sprinkle each slice with salt, and place in a bowl.
3. Let stand for 30 minutes; drain well.
4. Dip each slice in egg, and coat with cracker crumbs.
5. Fry in hot oil until golden brown.
6. Drain on paper towells.
7. Place half of eggplant in a lightly greased 12 x 8 inch baking pan.
8. Spread half the sauce over slices.
9. Top with half the mozzarella cheese and half the parmesan cheese.
10. Repeat layers.
11. Bake at 350 for 20-25 minutes or until mixture is throughly heated.
12. Can serve with spaghetti.
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