Nell B. Nichols

Eggplant Parmigiana

Preparation info
  • Makes

    6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Our taste-testers voted this the blue ribbon eggplant dish

Ingredients

  • 2 medium eggplants (2 lbs.)
  • ½ c. flour
  • ½

Method

  • Peel eggplants and cut in slices. Sprinkle with salt. Spread out in layer on board or paper toweling; let stand 20 minutes. Pat dry with paper toweling.
  • Dip each slice in mixture of flour, ½ tsp. salt and pepper.
  • Heat ¼ c. olive oil. Brown eggplant quickly. C