MY MAMA'S EGGPLANT PARMIGIANA
So, I was adopted and raised by a Sicilian lady and this is her treasured eggplant parmigiana recipe. I hope you all enjoy it as much as my family does! P.S. Eggplant looks sturdier than it really is; refrigerate for no more than 2 days.
Provided by ElizabethKnicely
Categories Cheese
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Wash and peel eggplant; cut crosswise into 1/2-inch slices.
- Combine egg and water; dip eggplant slices into egg mixture, then into flour, turning to coat both sides.
- In a large skillet cook eggplant, half at a time, in hot oil for 4 to 6 minutes or until golden, turning once. (If necessary, add additional oil.) Drain on paper towels.
- Place the eggplant slices in a single layer in an ungreased 2-quart rectangular baking dish. (If necessary, cut slices to fit.) Sprinkle with Parmesan cheese.
- Top with spaghetti sauce and mozzarella cheese.
- Bake, uncovered, in a 400°F oven for 10 to 12 minutes or until heated through.
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