Eggplant Parmesan

Eggplant Parmesan
Photo by www.myrecipes.com

Ingredients

  • 3 tablespoons water
  • 3 tablespoons water
  • ¾ cup Italian-seasoned breadcrumbs
  • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
  • ¾ cup Italian-seasoned breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 large eggplant, peeled and cut into 1/2-inch-thick slices
  • + 11 more ingredients
    • 3 tablespoons olive oil
    • 2 tablespoons grated Parmesan cheese
    • ¼ cup grated Parmesan cheese, divided
    • 3 tablespoons olive oil
    • 3 cups Pasta Sauce
    • ¼ cup grated Parmesan cheese, divided
    • 1 (8-ounce) package shredded mozzarella cheese, divided
    • 3 cups Pasta Sauce
    • 1 (8-ounce) package shredded mozzarella cheese, divided
    • 3 large eggs
    • 3 large eggs

Whisk together eggs and 3 tablespoons water until blended. Combine breadcrumbs and 2 tablespoons Parmesan cheese. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture. Cook eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large skillet over medium heat 4 minutes on e...

View full recipe at My Recipes

Comments

Variations on Eggplant Parmesan

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