Eggplant Parmesan

PDF version

For an even crunchier batter, try double dipping the eggplant. Simply dredge in House-Autry Chicken Breader, dip in water and dredge again.

Servings:

Approx. Prep Time:

25 min.

Approx. Cook Time:

25 min.

Ingredients

2 cups Chicken Breader

2 medium eggplant, cut into 1/4-inch slices

2 tbsp salt

2 cups pasta sauce

8 ounces mozzarella cheese

1/2 cup parmesan cheese - grated

1/4 cup fresh basil - chopped

1 cup water

Directions:

Sprinkle eggplant slices with salt; let sit for 15 minutes to draw out excess water. Preheat oil in deep fryer to 360°F or 1/4-inch oil in skillet to medium high. Dredge eggplant slices in House-Autry Chicken Breader, covering thoroughly on all sides. Shake off excess and fry until golden brown (about 2 1/2 minutes per side). Drain on paper towels. Preheat oven to 400°F. In a buttered baking dish, alternate layering the sauce, eggplant, basil and cheese, 3 or 4 layers high. Place in oven and cook for 15-20 minutes, or until cheese is completely melted. Serve immediately.

Meal Suggestions:

Make a delicious veggie sandwich out of the leftovers. Place Eggplant Parmesan on a crusty roll and top with a piece of provolone cheese. Wrap in aluminum foil and reheat at 350°F for 15 minutes.