Welcome to the fabulous and sometimes insane life
of a working mother who is trying hard not to
let her whole existence be determined by her
cute little munchkins, yet continues to be drawn
in by the adorable and sometimes annoying tiny people!

Tuesday, June 5, 2012

Excellent Eggplant Parmesan

One of the best things about living in the South is the abundance of fresh fruit and vegetables. So what do you do when someone gives you a bushel of delicious eggplants? You make Excellent Eggplant Parmesan!

4 Medium to large eggplants
4 eggs, stirred and in dish for dipping
2 cups of Italian bread crumbs
1 Large jar of spaghetti sauce
2 cups Shredded mozzarella cheese
2 cups Shredded Parmesan cheese
Olive oil
Angel hair pasta

Step 1: Preheat oven to 350.
Step 2: Pour 2 tbsp olive oil in pan or skillet and heat.
Step 3: While olive oil is heating, peel and slice eggplant into 1/4 inch to 1/2 inch round slices
Step 4: Dip eggplant slices into eggs and then coat with bread crumbs.

Step 5: Brown breaded eggplant slices on both sides in skillet.

Step 6: Cover bottom of 9 x13 dish with a little less than half of spaghetti sauce.

Step 7: Lay eggplant out on top of sauce.

Step 8: Sprinkle half of mozzarella and half of Parmesan on top of eggplant.
Step 9: Pour the rest of the spaghetti sauce on top and then repeat layers ending with cheese.
Step 10: Bake at 350 for 25-30 minutes.
Step 11: Serve over cooked angel hair pasta.


KBass said...

Sounds yummy! Did the kids like it?

Liz said...

They loved it! We ate it for 2 days.