Bitsy's Kitchen
Eggplant Parmigiana
2 medium sized eggplants, peeled & cut into 1/2 inch thick slices
1/2 cup all-purpose flour
2 eggs, well beaten
1/2 cup bread crumbs
1 tsp. dried oregano
6 Tbsp. olive oil
1 tsp. salt, plus more for draining eggplant
1 tsp. pepper
4 cups spaghetti sauce
1/2 cup grated Parmesan cheese
8 oz. mozzarella cheese
Sprinkle the eggplant slices lightly with salt & place on paper towels for 30 minutes to drain.
Mix bread crumbs & oregano on a plate. Dry the eggplant slices with a paper towel, dust with flour, dip in beaten eggs, & cover with the bread crumbs mixture. Preheat oven to 325° F.
Heat the olive oil in a skillet over medium heat & sauté the eggplant slices until medium brown, about 5 minutes on one side. Then turn over & sauté for 5 minutes on the other side. Put slices on paper towels to drain off excess oil.
Place about a cup of spaghetti sauce in the bottom of a 9 x 13 baking dish. Arrange the eggplants on top of the sauce, sprinkle with parmesan cheese & mozzarella cheese. Repeat layers of sauce, eggplant slices, & 2 cheeses. Cover with the remaining sauce & cheeses on top. Bake in a 325° F. over for 20 -25 minutes.
Serves 6.