Three-Cheese Eggplant Parmesan

Filed under Dinner Live Well Recipes on Jul 13 12 by Lauren D'Alessandro

Chicken and eggplant parmesan have always been my favorite dish to make. When I was younger, my mom would always set out the bowls of flour, egg, and breadcrumbs and let me coat the chicken slices before she put them in the oven. This easy recipe calls for three types of cheese—which makes it extra delicious!

You will need:

• 2 large eggplants
• Olive oil
• 1/2 cup all-purpose flour (I used wheat flour)
• 1/2 cup breadcrumbs
• 4 large eggs, beaten
• 1 package of mozarella cheese, shredded
• 1 cup grated Parmesan cheese
• 1/2 lb sliced provolone cheese
• Salt and pepper
• Minced garlic or garlic salt

Directions:

1. Cut eggplant lengthwise into 1/4-1/2 inch slices. Remove skin if preferred. Place eggplant between paper towels in a colander and press down to drain the excess liquid from the slices.
2. Pour two tablespoons of olive oil into a pan over medium heat. Place flour, egg, and breadcrumbs each in a separate bowl. Add grated parmesan cheese to the breadcrumbs Dip eggplant slices in flour, egg, and breadcrumbs, coating evenly. Once all of the slices have been breaded, cook the eggplant in the pan until both sides have browned.
3. Preheat the oven to 350°F. Lightly coat the bottom of a 10×15 inch glass baking dish with tomato sauce. Arrange eggplant slices in the pan and top with tomato sauce, provolone, mozarella, and grated parmesan.
4. Bake until cheese has melted and the top is slightly brown (about 25-30 minutes).