Baked Eggplant Parmigiana - cooking recipe

Ingredients
    1 medium eggplant
    1 egg, beaten
    2 Tbsp. water
    1/2 c. bread crumbs
    2 Tbsp. oil
    1 (8 oz.) can tomato sauce
    1/2 tsp. oregano
    1/2 tsp. Italian seasoning
    1/2 c. grated Romano cheese
    1 (8 oz.) pkg. Mozzarella cheese, sliced
Preparation
    Wash eggplant; cut into 1/2-inch thick slices.
    Combine egg with water; beat.
    Dip eggplant into egg mixture, then into crumbs.
    Saute in oil until brown and tender.
    In lightly greased 2-quart casserole, place eggplant slices in layers, alternating with sauce, seasoning and cheese.
    Bake at 375\u00b0 for 30 to 40 minutes.
    Serves 6.

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