Eggplant Parmesan

By Yocheved Shvartzblat

Because every family needs a dairy dinner night! This is a classic Italian eggplant Parmesan, much like lasagna but with slices of eggplant taking the place of pasta. With multiple layers of breaded and fried eggplant, pasta sauce, and loads of mozzarella and Parmesan cheese, you really can’t go wrong!

2 eggplants, cut into ½” slices
1 cup flour
3 eggs, beaten
2 cups bread crumbs
Oil, for frying
1 (15-ounce) can tomato sauce
⅓ cup grated Parmesan cheese
1 (8-ounce) bag shredded mozzarella cheese

1. Coat each slice of eggplant in flour, egg, and then bread crumbs. Fry until soft in the middle and browned on the outside. Drain on paper towel.
2. Preheat oven to 350°F.
3. Spread a few tablespoons of tomato sauce in an oven-safe dish, followed by a layer of fried eggplant. Spread more tomato sauce over each piece, then sprinkle with mozzarella and Parmesan. Repeat with additional layers of eggplant, sauce, and cheese until the dish is full or you run out of eggplant.
4. Cover and cook for 30 minutes, then uncover and cook for another 10 minutes.


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