Peel eggplant and slice in thin slices.
Beat eggs with 1/2 cup of water.
Dip eggplant in egg mixture and then breadcrumbs.
Fry in small amount of oil until lightly browned on both sides.
Drain well on paper towels.
Spray a 12 x 14-inch baking pan with Pam. Place a layer of eggplant.
Cover with sauce and sprinkle with Mozzarella cheese.
Continue layering until all eggplant is used. Bake at 350\u00b0 until brown and bubbling, about 1 hour.
et aside.
For the Eggplant: Combine flour and salt in
reezer.
Put Together the Eggplant Parmigiana:.
Preheat the oven to
Sprinkle the eggplant slices with salt, set aside
ggs in bowl.
Dip eggplant in eggs and then cover
kin from the eggplant and discard skins. Slice eggplant thinly.
Heat
Preheat oven to 350\u00b0.
Cut eggplants into 1/2-inch slices. Brush some of the oil onto two large baking sheets.
Arrange eggplant slices in single layer on sheets and brush tops with additional oil.
Bake until eggplants are fork-tender, about 20 minutes.
Preheat oven to 350\u00b0F.
Spread 1 cup tomato sauce inside a deep baking dish.
Place eggplant slices on a clean work surface. Top each with ham. Combine ricotta and Parmesan. Season then distribute between eggplants. Roll up firmly to enclose and arrange in a single layer in prepared dish. Top with remaining pasta sauce. Sprinkle with mozzarella and bake for 25-30 mins, until golden and eggplant is tender.
n medium heat. Cook the eggplant until browned on both sides
Preheat the oven to 400\u00b0F. Pour enough oil into a large skillet to cover the bottom. Heat on medium heat. Cook eggplant in 2 batches 2-3 mins each side, until golden. Drain on paper towels.
Spread half the pasta sauce in bottom of a large shallow baking dish. Arrange eggplant on top. Season to taste. Top with remaining pasta sauce and shredded cheese.
Bake 10-15 mins until cheese melts. Serve topped with basil leaves, if desired, and accompany with a salad and crusty bread.
Peel skin off eggplant.
Cut into 1/2-inch slices.
Dip the eggplant into the beaten egg, then into the flour, coating both sides.
In a large skillet, cook eggplant in hot oil 4 to 6 minutes, flipping so that each side is golden brown.
Place eggplant slices in a single layer in a baking dish.
Sprinkle on Parmesan cheese, then pour over the spaghetti sauce and cheese. Place in a 400\u00b0 oven for 10 to 12 minutes.
or 10 minutes.
Wash eggplant.
Cut crosswise into 1
Peel and wash the eggplant.
Preheat oven to 350\
Peel eggplant and slice into 1/4-inch slices.
Soak in water and then dredge in flour.
Let stand 10 minutes.
Combine 2 eggs and milk; whip.
Dip eggplant into egg and milk mixture and into crumbs.
Place oil into skillet, heat oil.
Fry eggplant on both sides.
Place in casserole.
Combine flour and salt.
Dip eggplant into beaten egg, then in flour mixture.
In a large skillet, brown eggplant in hot oil. Drain on paper towel.
Place 1 layer of eggplant in 10 x 6 x 2-inch baking dish. Sprinkle with half the Parmesan cheese.
Peel eggplant and cut in 1/2-inch slices.
Lay out on paper towel for 20 minutes.
Dip each slice in flour. Brown eggplant quickly over medium heat.
Pour 1/4 of tomato sauce in bottom of 2-quart casserole dish.
Top with 1/3 eggplant slices, 1/3 tomato sauce and 1/3 of cheese.
Cover and bake in hot oven (400\u00b0) for 20 minutes.
Uncover and bake 10 minutes more.
Serves 4.
set aside. Remove skin from eggplant and trim off ends; slice
Peel and cut eggplant into 1/4-inch slices.
Dip each slice in eggs, then coat with bread.
In large skillet, heat oil.
Cook eggplant 2 to 3 minutes on each side.
Drain on paper towel. Spread 1/3 cup sauce over bottom of a 13 x 9-inch baking dish. Arrange half of eggplant slices in dish.
Cover with half of sauce, Mozzarella and Parmesan cheeses.
Repeat layers with remaining eggplant, sauce and cheeses.
Cover with foil.
Pare eggplant and cut into 1/2-inch slices.
Beat egg with water and place in shallow dish.
Dip eggplant slices into egg and then into pancake mix.
Fry in skillet in hot oil until brown on both sides.
Drain on paper toweling.
Arrange eggplant slices in a square baking dish, covering with sauce and cheese.
Make a second layer of eggplant, sauce and cheese if needed.
Bake at 325\u00b0 for 45 minutes.
Makes 6 servings.
00b0F.
Wash and peel eggplant; cut crosswise into 1/2