Eggplant Parmigiana

 1 Eggplant                             1 egg slightly beaten

½ cup corn flake crumbs           1 8 oz. can tomato sauce

¼ cup Parmesan cheese            ½ tsp oregano

½ tsp. salt                              Dash of pepper                         

Dash of onion salt                    Mozzarella cheese 

3 Tbsp. butter – melted            ½ tsp sugar


Pour melted butter in 10x8x2 in. pan and set aside.  Combine corn flake crumbs, Parmesan cheese, salt & pepper- stir well and set aside.  Peel eggplant and cut in ¾” slices.  Dip each slice in egg & coat with crumb mixture- arrange in baking dish.  Bake at 400º for 20 minutes – turn slices and bake additional 15 minutes.  While baking combine sauce, oregano, sugar, onion salt in saucepan.  Bring to boil- stir occasionally.  Pour sauce over eggplant and top with mozzarella.  Bake an additional 3 minutes or until cheese is slightly melted. 

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