Eggplant Parmesan

Eggplant Parmesan

Angie M
Edited on Mar 07, 2005

My family loves this, served with a tossed salad and garlic bread.


4 eggplants
2 eggs, beaten
bread crumbs
1 large can tomato sauce
1 small can tomato sauce
1 can tomato soup
1 teaspoon garlic powder
1 (8 ounce) package shredded Cheddar cheese
2 packages shredded Mozzarella cheese
Salt, pepper & oregano to taste


Slice eggplant with skins 1/4 inch thick. Dip in egg and coat with bread crumbs and fry. Blot on a paper towel.

Mix together tomato sauce, tomato soup and garlic powder. In another bowl, combine cheeses.

In a large casserole dish, layer 1/3 of soup mixture, eggplant, 1/3 of cheese mixture, salt & pepper. Repeat layers (approximately 3). Sprinkle oregano on top layer. Bake at 350 degrees for 20 to 30 minutes,longer if eggplant has been refrigerated. Serve hot.

Not a NESTLÉ®-tested recipe.

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