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Eggplant Parmigiana
eggplant parmigiana

2 eggplants, sliced
2 large eggs, beaten
1 cup flour seasoned with salt and pepper
1 or 2 cups tomato sauce, enough to cover slices
mozzarella and locatelli cheese to taste
olive oil for frying

Dredge eggplant slices in flour and egg.
Fry until golden brown.
Put into large baking dish, cover with tomato sauce, mozzarella, and locatelli cheese.
Bake at 350 until tender. Do not undercook.


slices of eggplant
two or more eggs
Lightly flour the eggplant slices
From the flour into the beaten eggs
Egg plant frying in olive oil
eggplant parmigiana


Lovely purple eggplants
Purple eggplant
Purple eggplant