Eggplant Parm

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This is a classic favorite in my family. My brother loves to cook too and try's to duplicate my Mom's recipe at family gathering. He does a good job at it to BUT its not mom's, if you know what I mean.

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  • 8
  • Average
  • 30 mins
  • 30 mins
  • 15 mins
  • Average budget

Ingredients

  • 1 Large Eggplant, skinned and cut into slices 1/4 inch thick
  • 2 Large eggs (beaten)
  • 1c Italian Style Bread Crumbs
  • Virgin Olive Oil
  • 2 cans of Campbell's Tomato soup
  • 1 c of shredded Mozzarella cheese
  • 1/2 c of Parmesan cheese

Preparation

Step 1

Cut of purple skin on Eggplant, and cut of ends. Slice them into 1/4 inch slices. Dip into a pie shell with the beaten eggs in them and then in the pie shell with the bread crumbs. Coat both sides. Put a small amount of olive oil into a non stick frying pan. Enough to cover the bottom of the pan

Step 2

Brown on both sides on Medium heat. Pour 1 can of tomato soup on the bottom of a casserole baking pan. Spread out with a spoon. Place each browned up eggplant in layers till filled up or you run out of eggplant.

Step 3

Then top with other can of tomato soup then parmesan and mozzarella cheese. Cover with foil and bake for 30 minutes at 350 degrees Shut off oven and let it sit for additional 10-15 minutes. Remove and eat.

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Key it to let it set up in the oven after its been cooked. Taste really good the next day too if you have any left over that is.

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