wilkes

My wife loves the Eggplant Parmigiana and we fix it a lot in the summer.I use a homemade tomato sauce in ours and add some onions and garlic too.

that one sounds a lot better bushman!....lol :) I need to try that one

Eggplant Parmigiana
Oil
2 large eggplants
All-purpose flour
4 eggs
Bread crumbs
1 quart marinara sauce
8 ounces sliced dry mozzarella
4 ounces grated Romano
Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
Peel the eggplant and slice into 1/4-inch thick slices.
Coat each side of the eggplant with the flour.
In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides.
Then take your bread crumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown.
You can also use a deep-fryer and leave in for about 2 to 3 minutes.
Once all of the eggplant has been fried,
get a rectangular baking pan and start the layering by adding the marinara sauce
to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan.
Top off with sauce, mozzarella, and grated Romano
Place the eggplant into the oven and cook for 20 to 25 minutes.

Eggplant Parmiagrina "Diabetic"
2 teaspoons olive oil, preferably extra-virgin
3 eggs
3 tablespoons water
1-1/2 cups plain dried bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 eggplants, peeled and sliced 1/4 inch thick (about 2 pounds)
3 (15 ounce) cans diced tomatoes in juice
2 cloves garlic, minced
1 cup shredded part-skim mozzarella cheese
Preheat the oven to 400 º F.
Lightly coat 2 baking sheets with 1 teaspoon oil each.
Spray a 9x13-inch baking pan with nonstick cooking spray.
In a shallow bowl, beat the eggs with the water.
In another shallow bowl, combine the bread crumbs,
1/4 cup of the Parmesan cheese, and the Italian seasoning.
Dip the eggplant slices into the egg mixture, then coat
with the bread crumb mixture. Discard any leftover egg
or bread crumb mixture. Arrange the slices, one layer
deep, on the prepared baking sheets.
Bake until lightly browned, about 15 minutes, then turn the
slices and bake until crisp-edged, 15 to 20 minutes more.
In a medium saucepan, combine the tomatoes with the garlic.
Bring to a boil, covered, stirring as needed; lower the
beat and simmer 15 minutes. Set aside.
Spread about 1/2 cup of the sauce in the bottom of the
prepared baking dish. Arrange a single layer of eggplant
slices over the sauce, then top with another layer of sauce.
Sprinkle with 1/3 of the mozzarella cheese, then top with
another layer of eggplant slices. Repeat to make 2 more
layers, then sprinkle with the remaining 1/4 cup Parmesan
cheese. Bake until bubbly, about 20 minutes.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 219, Fat: 8 g, Cholesterol: 84 mg, Sodium: 666 mg,
Carbohydrate: 26 g, Dietary Fiber: 4 g, Sugars: 10 g, Protein: 13 g
Diabetic Exchanges: 1 Starch, 1 Lean Meat, 2 Vegetable, 1 Fat

that sounds good....thanks wilcoxa

I just got it out of my moms cook book...but it is sooo good...

1/4 cup all purpose flour
1 medium eggplant, peeled and cut crosswise into 1/2 inch slices
1 beaten egg
1/4 cup cooking iol
1/3 cup grated parmesan cheese
16 oz jar Italian cooking sauce (I used Prego Traditional)
6 ounces sliced mozzerella cheese

combine flour and 1/2 teaspoon salt. dip eggplant into egg. then into flour mixture, brown eggplant half at a time in hot oil till brown (about 3 minutes per side) adding additional cooking oil as needed. Drain well on paper toweling. Using half the eggplant, place in a single layer in a 10x6x2" baking dish. cutting slices to fit. Sprinkle with half of the parmesan cheese. top with half of the sauce and half of the mozzerella cheese. repeat layers. bake uncovered in a 400 degree oven for 15-20 minutes or till hot...serves 6