Eggplant Parmigiana
  • 2 medium-sized eggplants, washed and cut into 1/2 in. slices
  • 1/2 cup seasoned flour
  • 2 eggs, well beaten
  • 1/2 cup bread crumbs
  • 1 tsp dried oregano
  • 6 Tbs olive oil
  • 1 tsp salt, plus more for draining eggplant
  • 1 tsp freshly ground black pepper
  • 3 cups spaghetti sauce
  • 1/2 cup freshly grated Parmesan cheese
  • Thin slices of mozzarella or Parmesan cheese
  • Hot spaghetti
  1. Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Mix bread crumbs and oregano on a plate. Dry the eggplant slices, dust with flour, dip in beaten eggs, and cover with bread crumb mixture. Heat the olive oil in a skillet over medium heat and saute the eggplant slices until medium brown, about 5 minutes per side. Place a thin coating of spaghetti sauce in the bottom of a baking pan large enough to hold the eggplant in a single layer. Arrange the eggplant slices on the sauce, sprinkle with the Parmesan, and place a slice of mozzarella or Swiss cheese on top of each eggplant slice. Cover with the remaining sauce. Bake in a 325 degree oven for 20 to 25 minutes.