Eggplant Parm

Photo from

From the kitchen of AnnMarie Barkwell

Wash 1 eggplant.

Cut into 1/4″ thick slices. 

Peel the skin off.

Put on a paper towel, single layer.

Sprinkle with salt.

Cover with another paper towel.

Let set on counter at least 1/2 hour.

Blot salt off.

Dip in flour.

Dip in beaten egg.

Dip in dry Italian Bread Crumbs.

Generously oil bottom of pan.

Single layer the eggplant.

Bake @ 350 for 15 min flip over, bake another 15 min.

Spread sauce over bottom of a baking dish.

Layer eggplant 2 deep.

Generously spoon sauce over top.

Sprinkle with mozzarella.

Bake uncovered @ 350 for 1/2 hour.

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