Eggplant Parmesan

Soft delicate eggplant with marinara and parmesan. Must try recipe.

Prep Time 30

Cook Time 30

Total Time 1

Servings people

Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain.
2 medium eggplants
Mix bread crumbs and oregano on a plate.
1/2 cup bread crumbs, 1 tsp dried oregano
Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture.
1/2 cup all-purpose flour, 2 large eggs
Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side.
6 tbsp olive oil
Place a thin coating of marinara sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer.
3 cups marinara sauce
Arrange the eggplant slices on the sauce.
Place a slice of mozzarella on top of each eggplant slice and sprinkle with the Parmesan.
8 oz mozzarella cheese, 1/2 cup Parmesan
Cover with the remaining marinara sauce. Bake in a 325F (165C) oven for 20 to 25 minutes.