Eggplant Parigiana

Eggplant Parigiana

Eggplant Pamigiana

1 eggplant, sliced into 1/4-1/2 inch slices
three eggs
oil (whichever is handy)
tomato sauce
Mozzerella slices

Oil a cookie sheet.
Preheat oven to 350.
Dip eggplant slices in egg, and then dredge them through flour so their well covered.
Lay them out flat on the pan. Fill up the pan with the slices.
Stick them in the oven until…well, I don’t know, until they look cooked through on the top, and brownish underneath.
Flip them, and let them brown on the other side. This takes about 12-20 minutes, about. Better that they be overdone than underdone, though.
When they’re finished, pull out an oven-safe dish, like some corningware. Layer eggplant in dish with some tomato sauce and cheese. I usually get about four layers total.


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