Fresh & Fit Recipe of the Week

Posted -

Eggplant Parmesan



  • 1 large eggplant (1 ½ lbs.)
  • 2 eggs, slightly beaten
  • 1 ½ cups fine cry seasoned breadcrumbs
  • ½ to 1 cup olive oil
  • 2, 15 oz. cans tomato sauce
  • 1 ½ tsp. dried oregano leaves
  • ½ tsp. salt
  • 1 ½ lb. Mozzarella cheese, thinly sliced
  • 1 cup grated Parmesan cheese


  1. Pare and slice eggplant crosswise into ¼ - inch slices. Dip slices into beaten eggs and then the breadcrumbs making sure to coat each slice completely.
  2. Heat enough oil to cover the bottom of a large skillet over moderate heat. Fry eggplant slices, a few at time, until browned on both slices. Add more oil to the skillet as needed. Drain slices well on paper towels.
  3. In a well-greased, shallow, 8 –inch square baking dish, layer 1/3 of the eggplant slices, 1/3 of the tomato sauce, 1/3 or the oregano, 1/3 of the salt, 1/3 of the Parmesan cheese, ending with the Mozzarella.
  4. Bake uncovered at 350’ for 25 to 30 minutes, until sauce is hot and cheeses have melted.

Serves 4 to 6

photo credit: google images

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