Eggplant Parmesan Recipe

This tasty eggplant Parmesan is a classic, topped with Mozzarella and Parmesan cheeses. Serve this eggplant with hot cooked spaghetti or linguini for a fabulous meal.

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

1/4 cup vegetable oil
1/4 cup finely chopped onion
1 clove garlic, mashed
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 medium eggplant
lemon
1 egg
1 tablespoon vegetable oil
1/4 cup milk
flour
vegetable oil for frying
8 ounces sliced mozzarella cheese
1/2 cup grated fresh Parmesan cheese

Instructions:

In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes.

Meanwhile, peel the eggplant and cut into 1/4-inch thick slices; brush each slice with lemon juice to prevent discoloration. Beat egg slightly; whisk in milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting then shaking to remove excess flour. Dip into the egg and milk mixture; drain. In a large skillet over medium heat, heat 2 tablespoons of the oil. Fry eggplant on both sides, adding more oil as needed, until golden brown. Repeat with remaining eggplant slices, using more oil as needed. In a 2-quart baking dish, layer sauce, browned eggplant, and mozzarella, topping layers off with Parmesan cheese. Bake at 350° for 30 minutes.
Eggplant Parmesan Recipe serves 6.