Eggplant parmesan is one of my husband’s favorite meal. To this day his mom makes him one for his b-day. Now eggplant parmesan is one of my favorite meals too, so I was able to score this recipe from my amazing mother-in-law.
I know now days there are healthier ways to prepare the eggplant, but I make mine the way my mother-in-law makes hers, because it’s too good to try to change it.
Ingredients:1 large eggplant, sliced into 1/4 inch disk
3 eggs, beaten
1 cup Italian seasoned bread crumbs
Canola oil for frying
2 jars Prego spaghetti sauce
1/4 cup Parmesan cheese
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant in egg mixture. Then dip into breadcrumbs. Heat oil over medium-high heat. Fry eggplant until golden brown, 2-3 minutes each side. Removes from oil and drain over paper towels.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom (half of a jar). Place a layer of fried eggplant slices on top of the sauce.
Top spaghetti sauce over the eggplant.
Place another layer of fried eggplant.
Top it again with remaining spaghetti sauce.
Bake for 20 minutes. Serve over any noodles and sprinkle with Parmesan cheese or enjoy it with mashed potatoes (no need for the Parmesan cheese).