Eggplant Parmesan


Deb’s recipe.

Slice a medium or large eggplant into 1/2 inch thick slices and set aside.

Oil a large baking sheet with olive oil.

Thinly slice two large cloves of garlic and set aside.

Prepare bread crumb mixture and place in a shallow bowl:

1 c bread crumbs
2 T grated Parmesan
1/2 t. thyme
1/2 t oregano

Lightly beat two eggs in another shallow bowl.

Dip each eggplant slice into egg, then cover with breadcrumb mixture. Arrange in a single layer on the baking sheet.  Spread garlic slices on top and bake at 400° for 20-25 minutes until soft and browned. Set aside to cool.

Oil a baking dish.  Arrange layers as follows:

Tomato sauce
Baked eggplant
mozzarella cheese (grated or sliced)
minced basil & parsley

Do two or three layers, until all ingredients are used.  Bake at 350° for 15-20 minutes, until cheese is melted and bubbly.  Serve with pasta, or good bread and a green salad.

Eggplant Parm front

Eggplant Parm back

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