Bites: Eggplant Parmesan Casserole: Part II: Cooking & Assembly

Eggplant Parmesan

As promised, here is part two of the eggplant parmesan casserole recipe. (Yesterday, we made the sauce here.)

Here’s what you need for Part II:

1 large eggplant
1/2 cup Parmesan cheese
Mozzarella slices
Olive oil

Here’s what you do:

Peel the eggplant, and cut into 1/2-inch disks. Beat the egg, and pour some flour onto a plate. Cover the eggplant slices in flour. Then dip in the egg. Next, cook the coated slices in a skillet in olive oil on medium heat.

Place a layer of eggplant slices in the bottom of the casserole dish. Then add a layer of parmesan cheese, using about half. Top with half of the sauce and then a layer of mozzarella cheese slices. Repeat these layers, ending with slices of mozzarella cheese.

Bake at 400 degrees for about 20 minutes. Serve on a bed of pasta.


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