- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Eggplant Parmesan
Tina Davis
Ingredients
1 medium eggplant
1/2 a pound mozzarella cheese
4 small cans tomato sauce
1/2 cup parmesan cheese
2 teaspoons dried oregano
Breadcrumbs
2 eggs
Salt
Directions
Peel and slice the eggplant into rounds. Dip each slice in the egg, then into the crumbs. Fry to a golden brown on both sides. Layer in a 13x9-inch baking pan: half the eggplant, half the mozzarella cheese, 2 cans of the sauce, 1 teaspoon oregano and half the Parmesan cheese. Repeat the layers.
Bake for about 30 minutes at 350 degrees F.