Does anyone know a good eggplant parmesian recipe or know where I can find one?

I know I can look up the recipe but I would like to find one that people have used and know its good.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan --








.INGREDIENTS


3 eggplant, peeled and thinly sliced


2 eggs, beaten


4 cups Italian seasoned bread crumbs


6 cups spaghetti sauce, divided


1 (16 ounce) package mozzarella cheese, shredded and divided


1/2 cup grated Parmesan cheese, divided


1/2 teaspoon dried basil








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C).





2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.





3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.





4.Bake in preheated oven for 35 minutes, or until golden brown.Does anyone know a good eggplant parmesian recipe or know where I can find one?
Eggplant Parmesan Recipe





This is incredible especially if you love eggplant which I do. Layers of great tastes going on here. It's very saucy and very herby. Enjoy





2 tablespoons oil


1/2 cup chopped onions


1/2 cup chopped celery


1/2 cup chopped green pepper


1 cup chopped fresh mushrooms


1 crushed clove of garlic or 1 teaspoon garlic salt


1 pound ground beef


1 large can Italian tomatoes chopped


6 ounce can tomato paste


2 teaspoons oregano


1 teaspoon basil


1/4 teaspoon pepper


1 tablespoon sugar


1 large unpeeled eggplant cut into 1/2'; thick slices


2 beaten eggs


1/2 cup dried bread crumbs


1-1/4 cup grated parmesan cheese


1/4 cup oil


8 ounces Mozzarella cheese


Oil for frying





In frying pan cook onions, celery, green pepper, garlic and mushrooms in oil stirring frequently.





Add beef and cook until brown.





Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.





Bring to a boil then reduce heat and cook slowly for one hour stirring occasionally.





In bowl combine eggs and 1 tablespoon water.





Place bread crumbs on a plate.





Coat eggplant with egg mixture then with crumbs.





In a frying pan cook slices a few at a time in hot oil until brown and crisp on both sides.





Layer ingredients as follows: 1/2 of eggplant, 1/2 parmesan cheese,





1/2 Mozzarella cheese, and 1/2 tomato mixture then repeat layer and





bake at 325 for 50 minutes.
I love a no-fry vegan recipe for fried eggplant:





for the crust:


2/3 cup bread crumbs


2/3 cup parmesan cheese


basil (the recipe calls for dried, but the fresh basil will taste better)





Slice your eggplant about 1/2 inch thick


1/2 onion (grated) (I like a little less onion and a little more garlic)


1/2 cup vegan mayo


Mix these and spread on both sides of the eggplant slices. Then, cover both sides in the bread crumb mix. Layer the slices on a greased cookie sheet, and bake 12 min each side at 425F.





For the ';parmesian'; touch, cover the baked eggplant slices with the tomato sauce of your sauce and cover with shredded muzzarella. I love this guilt-free dish, and hope you'll like it, too.
3 lg. eggplants (approx. 3 lbs.)


1 (1 lb. 12 oz.) can peeled tomatoes (Progresso)


1 1/2 c. water


Salt, as needed


1 lg. clove garlic


Olive oil for frying (or other vegetable oil)


1 c. freshly ground Parmesan cheese





Wash eggplants; slice them 1/2'; slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10'; skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 degree oven for 20 minutes. May be served hot or cold.
I use 2 eggplants, homemade sauce, lb. mozzarella, grated cheese, flour, 2 eggs. First thing I do is peel the eggplant then slice thinly into rings. When finished cutting eggplant arrange on a dish one layer at a time with salt on each layer then lay a dish on top with some thing heavy on it, this will get the bitter taste out of the eggplant. Leave for about 1 hour. Drain all water our pat dry with paper towels. Beat 2 eggs, in another dish put flour with salt and pepper added. Put eggplant in egg then flour then in hot frying pan with oil add eggplant till light brown on both sides. Place on paper towels to drain off oil. Get a pan and start with sauce on bottom then layer of eggplant, more sauce, grated cheese and then mozzarella. Keeping layering and end with mozzarella on top. Put in 350 degree oven for 1 hour. Cover with foil and make slits in foil with knife. Hope you enjoy it I have been making it for years and my family loves it.
try to get a female eggplant


they have less seeds


it stem has an indentation


and the male protrudes


figures, huh?





i peel my eggplant then slice it


put it in a collender ald salt each slice


let stand for about 20 minutes


then rinse off salt and let drain





pat dry


dip in italian bread crumbs


and then egg mixture then crumbs again





saute in 1/2 olive oil and 1/2 butter mixture


drain and paper towels





layer in pan like lazagna


spaghetti sauce, eggplant mozerella cheese


till no more is left


bake in oven


325 for about 1/2 hour





and enjoy
Healthy Eggplant Parmesan: http://www.recipe4living.com/Recipe/2638鈥?/a>





All of our recipes are user submitted which means this is tried and true!
Try allrecipes.com, they have tons of recipes also reviews from people who have made the recipes.
You can check out the one I created by googling ';Jenny's Kitchen Cabinet';. Bon Appetit!

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