Recipe: Easy Eggplant Parmesan*

Prepare:

1. Peel and slice 1 large eggplant into ½ inch slices.

2. Dip each slice in ½ cup flour mixed with 1 teas. salt

3. Dip each slice in beaten eggs, then

4. Dip in Italian Seasoned dried bread crumbs

Cook: 

Fry the slices slowly in a skillet in olive oil until nicely browned and cooked through

OR

Bake on a greased cookie sheet in a 375 to 400 degree oven until tender and crispy (about 30 to 45 min – keep an eye on them.)

Serve:

Serve topped with heated bottled spaghetti sauce (like Ragu) then top with parmesan and/or mozzarella cheese. If the sauce isn’t hot enough to melt the cheese on the individual slices, place back in oven for a minute or two. You could serve these with pasta and additional sauce for a complete meat-free meal.

*Originally posted January 2013