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Eggplant Parm
Sliced eggplant, with seasoned breadcrumbs
one large eggplant
Italian seasoned breadcrumbs
Oil (olive or vegetable)
Garlic Powder
Tomato Sauce (jar or home made)
2 eggs with 3 tabls. milk in bowl.


Slice eggplant not too thick, on the thin side. First you may want to peel off the skin...some people do, some don't. Salt slices & weight on paper towels, with plates on top of them, in stacks, to get out excess moisture, for 10 minutes, if possible. *** mix 2 eggs and 3 tablespoon milk *** dip eggplant slices in egg mixture *** on large plate put breadcrums and lots of garlic powder; dip eggplant slices in egg then breadcrumb, while you heat the oil *** when oil is HOT put the eggplant slices in and cook, turning once. *** blot of paper towers then put in oven *** heat tomato sauce, with some garlic powder mixed in. Drizzle over eggplant in oven. *** bake @ 350 degrees for about 20 minutes, then add mozzarella cheese. I buy my mozzarella from the deli section in slices and put that right over the eggplant, for last 5 minutes of baking. CAREFUL NOT TO BURN THE CHEESE!!!

This same recipe can be used to make chicken cutlet parm - make sure the chicken cutlets are thin sliced, and don't forget the garlic powder in the breadcrumbs and in the sauce.

Preparation Time: 30 min. Serves: 4
Recipe Origin: United States
Submitted by:
Ellie Mae
New York
United States
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