Easy Eggplant Parmesan

30 01 2012

This recipe is flexible and you can make as much or as little as you like.

Peel and slice eggplant in 1/2″ slices. Heat 1-2 Tbls olive oil with 2-3 cloves minced garlic. Dip eggplant slices in scrambled egg, then dredge in flour. Fry in oil. Lay in baking dish. Pour a jar of premade spaghetti sauce over the eggplant. Sprinkle with Parmesan cheese. Bake at 350 for about 20 minutes. Sprinkle with grated mozzarella cheese and bake for another 10 minutes. Easy and yummy!


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