EGGPLANT (AUBERGINE) PARMESAN

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Eggplant (Aubergine) Parmesan image

this is a recipe i never thought i would like. but i LOVE it! it is so easy to make. sometimes i serve it over pasta, sometimes not. it's up to you. i have added meat to my spaghetti sauce before, but that really isn't necessary either because the eggplant is a meat substitute.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 1-2 eggplant slices, 8 serving(s)

Number Of Ingredients 10

1 eggplant, washed and sliced into 8 1/2 inch slices, i use the nicer ones from the center and work my way out
2 cups mozzarella-parmesan cheese blend
1 egg
1/2 cup milk
1 1/2 cups breadcrumbs, seasoned with garlic powder
salt
pepper
1 cup olive oil
2 cups spaghetti sauce
cooked pasta

Steps:

  • preheat oven to 350 degrees.
  • mix egg and milk together in bowl, blend.
  • heat olive oil in med frying pan.
  • dip eggplant slices into egg/milk mixture.
  • dip eggplant into breadcrumbs.
  • place 4 slices at a time, into olive oil in frying pan.
  • fry eggplant on each side, until each side is golden brown (you want them crispy, not mushy).
  • remove eggplant from skillet, and place on paper towels to drain excess oil.
  • repeat dipping and frying proces with other 4 eggplant slices.
  • place 1/2 cup spaghetti sauce into 9x13 casserole dish.
  • place eggplant into bottom of cassserole.
  • pour spaghetti sauce over top of eggplant.
  • sprinkle mozzarella/parmesan cheese over top of spaghetti sauce.
  • bake in 350 degree oven for 30 minutes or until cheese is melted.
  • serve over pasta if desired.

Nutrition Facts : Calories 378.9, Fat 30.2, SaturatedFat 4.8, Cholesterol 26, Sodium 297.5, Carbohydrate 23, Fiber 3.7, Sugar 5.5, Protein 5.1

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