What's your recipe for eggplant parmisiana? How good is it?

That is my specialty --





Peel the eggplant. Slice it very thin -- not quite 1/4 '; thick.


Put in plate with paper towel under some of the slices. Salt them and place p. towel on top. press down to squeeze out some juices. The salt and squeezing takes out any possible bitterness. Do this to every layer of slices.





Dip slices in mixture of eggs, milk, Parmesan cheese, Italian seasoning, pepper.


Then coat each slice in Progresso Italian bread crumbs.


Fry each slice till golden on each side -- using olive oil.


Cover bottom of glass baking pan with your favorite spaghetti sauce. Layer eggplant, sauce, Parmesan cheese, then eggplant and repeat -- making two layers.


On top layer, cover with shredded mozzarella cheese and sprinkle some Oregano and pepper on top as well.


Bake @ 350 in oven for about 30 - 40 minutes. ( the last 5 minutes uncovered).%26lt;%26lt; be careful not to let the cheese get browned -- is should be melted and a bit bubbly but not brown.


Let it rest at least 5 min. before slicing. It is so delicious !!


YUM - O !What's your recipe for eggplant parmisiana? How good is it?
If you tried it you'd want more than one dish ! =)


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What's your recipe for eggplant parmisiana? How good is it?
Here's a recipe I enjoy:





Sauce: 2 lbs of spicy turkey Italian sausage


1/2 yellow onion, chopped


1 28 oz can tomato sauce


1 15 oz can diced tomatos


3 T dried Italian herbs


1/4 cup olive oil


1 T brown sugar


1/2 cup red wine


Saute onion with sausages (remove casings). Drain. Add remaining ingrediants and simmer for 30 minutes.





1 large eggplant, peeled and sliced into 1/2 inch slices. Sprinkle with salt and set aside to ';sweat';.


1 cup Italian bread crumbs mixed with 1/2 cup grated parmesan cheese.


2 eggs mixed with 1/2 cup water.


1/2 cup olive oil


1 container ricotta cheese


2 1/2 cups shredded Italian cheese


1 cup parmesan





Rinse eggplant and pat dry. Dip in egg wash and roll in bread crumbs. Saute in hot olive oil until golden on both sides. Set aside. Place 1/3 of the sauce in bottom of baking dish. Top with eggplant, 1/3 of the ricotta, 1/3 of the Italian cheeses, sprinkle with parmesan. Repeat layers, ending with sauce and cheese. Cover and bake for 45 minutes at 350 degrees until bubbling and eggplant in tender. Let sit for 15 minutes before cutting. Serve with angel hair pasta and salad.
we made this recipe just the other night. we peeled the eggplant and cut them into circles, then we covered them in egg batter and rolled them in flour. Next we fried them in vegtable oil until they were a golden brown on each side. After the egg plant was finished frying we covered a baking dish with a red sauce (it can be whatever kind you like) and cheese. We baked it until the cheese was melted and then ate it along side some speghetti. It was amazing.
Cut eggplant very thin (salt/ pepper)


Dip in egg and coat with Italian bread crumb


seasoning and fry in olive oil until lightly brown


or until a consistency you prefer.


Top with ragu and mozeralla cheese. Bake until


cheese/ ragu is hot and melts.
Funny, I just made a big dish of Eggplant Rollatini. I like that better than Eggplant Parm. My Egplant Parmesan is easy.....peel 2 large eggplants. Slice thin. Salt all the pieces, and let drain between paper towels for up to an hour. Dip in egg wash, then seasoned bread crumbs. Fry in hot oil until browned. Layer in a baking dish with a little marinara between each layer. Sprinkle with shredded Mozzarella, and bake until cheese is melted and bubbly. It is out of this world!
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