Eggplant Parmigiana
| Yield: | 4 Servings |
| Categories: | Eggplant, Vegetables |
| 2 | Eggplants | |
| 1/2 | c | Flour |
| 1 | Eggs; slightly beaten (1 to 2) | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Olive oil |
| Grated Parmesan cheese | ||
| 1 | lb | Mozzarella cheese; sliced thin |
| Tomato sauce or spaghetti sauce |
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