Eggplant Parmesan is a time-tested favorite at the Feathered Pipe Ranch. A rich and filling, vegetarian main course that leaves even the most ardent meat-lover satisfied and ready for dessert! Chocolate Decadence, anyone?
Preheat the oven to 350 degrees
Serves 4 – 6
— 1 medium eggplant, sliced into 1/4″ thick rounds
— 2 cups Howard’s spaghetti sauce, made thick
— 1 cup Mozzarella cheese, shredded
— 1/2 cup Parmesan cheese, grated
— 2 1/2 cups bread crumbs or whole wheat flour
— 2 eggs, slightly beaten
— 1 1/4 cups milk
— 1/2 cup whole wheat flour
— freshly ground pepper to taste
— olive oil
— Mix eggs and milk together.
— Mix together flour, crumbs and pepper.
— Dip slices first into eggs, then dredge in crumb mixture.
— Fry the slices in a little olive oil until golden brown then layer slices in baking dish, covering each layer with tomato sauce, Mozzarella and Parmesan. Leave enough cheese to cover the top layer generously.
— Bake, covered, 30 – 40 minutes.