EGGPLANT PARMIGIANA

Eggplant Parmigiana image

Provided by Mrs. Melillo

Time 1h15m

Yield about 6 servings

Number Of Ingredients 10

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Ingredients

1 medium eggplant
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 eggs
2 to 3 teaspoons milk
Olive oil (like Bertolli)
3 cups tomato sauce (homemade from canned plum tomatoes, or you can use marinara sauce)
1 package (12 ounces) shredded skim-milk mozzarella cheese
Grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. Peel the eggplant and slice into 1/4-inch thick rounds.
In a small paper bag, mix the flour, salt and pepper. In a shallow bowl, beat the eggs with enough milk to thin them out. Shake a few eggplant slices at a time in the flour mixture to coat. Dip each slice into the egg mixture and drain in a bowl.
Heat about 1/4 inch of olive oil in a cast-iron skillet and fry the eggplant on both sides in batches until browned. Drain on paper towels.
Spread some sauce over the bottom of a 13-by-9-inch baking pan and top with some eggplant. Spread with sauce and mozzarella. Repeat, making 2 to 3 layers, ending with mozzarella. Sprinkle Parmesan on top.
Cover pan with foil and bake 45 minutes to 1 hour, until the sauce is bubbly and the cheese is melted.

Nutrition Facts : @context http, Calories 457, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 6 grams, Protein 22 grams, SaturatedFat 10 grams, Sodium 1017 milligrams, Sugar 8 grams, TransFat 0 grams

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