Eggplant Parmesan Recipes

Baked Eggplant Parmesan

Ingredients

• Eggplant, sliced thin
• Egg (1 or more, depending on amount of eggplant)
• Spaghetti sauce (amount to taste)
• Mozzarella cheese (amount to taste)
• Grated Romano cheese (amount to taste)
• Salt, pepper, garlic powder, parsley flakes (to taste)
• Bread crumbs

Instructions

1. Preheat oven to 350°F.
2. Peel and slice eggplant very thin.
3. Beat eggs and season with Romano cheese, garlic powder, parsley flakes, salt, and pepper.
4. Dip eggplant slices in bread crumbs, then into the egg mixture, then coat again with bread crumbs.
5. Fry on low heat in oil or shortening until browned on both sides.
6. In a casserole dish, layer spaghetti sauce, eggplant, grated Romano, and mozzarella cheese.
7. Cover and bake at 350°F for about 30 minutes.

Eggplant and Zucchini Parmesan

Ingredients

• 1 large onion, chopped
• 1/4 cup olive oil or vegetable oil
• 2 zucchini, sliced 1/4 inch thick
• 2 cloves garlic, finely chopped
• Salt and pepper to taste
• 1/8 teaspoon basil
• 1/8 teaspoon oregano
• 2 large green peppers, sliced
• 4 tomatoes, peeled and chopped (or 1 (16 oz) can stewed tomatoes)
• 1 eggplant, peeled and cubed

Instructions

1. Sauté chopped onion and sliced peppers in oil in a large skillet.
2. Add remaining ingredients. Cover and cook over medium heat for about 45 minutes, stirring occasionally.
3. Add a little water if needed during cooking.
4. Serve hot, or chill and serve cold as a side dish or first course.

Serves: 8