Tuesday, January 26, 2010

Eggplant Parmesan

Eggplant parmesan is something that hubby usually chooses for his birthday dinner.  This year he surprised me and chose cheese ravioli instead so, I made the eggplant parmesan for FIL's birthday instead.

2 large eggplants, peeled and thinly sliced
2 cups flour
4 cups bread crumbs
4 eggs mixed with milk
Parmesan cheese
Mozzerella cheese

Bread eggplant slices by dipping in flour, then egg mixture, then bread crumbs.  Fry in hot oil until golden and crispy on the outside.  Drain on paper towels.  Layer in a 9x13 pan.  Eggplant, gravy, parmesan, mozzerella, repeat until out of ingredients. Bake @ 350* for about an hour.  You may need to cover with foil the last 15 minutes to keep from over-browning.   Serve with pasta.

1 comment:

The American Homemaker said...

I love making eggplant parmesan...it's one of my faves :)