Serves: 5
Total Calories: 143
Beat eggs with water. Peel eggplant and slice about 1/4 inch thick. Dip each eggplant slice in egg wash. Then fry in frying pan with vegetable oil until it is golden brown. May salt lightly. Place eggplant on paper towels to drain grease. When done with each slice, make casserole.
In a 9x13-inch casserole dish, pour a small amount of spaghetti sauce on bottom. Layer eggplant. Pour a little more sauce and lightly dust with cheese. Repeat layers until dish is full. Cover top with sauce and cheese. Bake in oven at 350° for 30 minutes.
This Eggplant Parmesan recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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