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Eggplant Parmesan Recipe

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Eggplant Parmesan
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Ingredients

  • fresh buttered Italian bread,
  • you'll have a meatless meal your
  • whole family will love~
  • Eggplant Parmesan~
  • 1 1/2 T olive oil
  • 3 T finely chopped onion
  • 3 cans (8-oz) tomato sauce
  • 1 1/2 t dried oregano
  • 1/2 t dried basil leaves
  • 3/4 t salt
  • 1 large eggplant
  • (about 1 1/2 lbs)
  • 2 eggs, beaten
  • 1 1/4 cups seasoned dry
  • bread crumbs
  • 1/2 cup olive oil
  • 1/2 lb mozzarella cheese, sliced
  • 4 T grated Parmesan cheese, divided
  • 1. Make Tomato Sauce:
  • In hot oil (1 1/2 T ) in a small saucepan
  • saute onion until golden, about 3 minutes
  • Add the tomato sauce, oregano, basil, and salt;
  • Simmer 5 minutes
  • Set aside
  • 2. Preheat oven to 400º F
  • 3. Pare eggplant; cut crosswise into 1/4-inch thick slices
  • Mix together the bread crumbs and 2 T Parmesan cheese
  • Dip slices into eggs, then onto bread crumb mixture
  • Coating completely
  • 4. Meanwhile, slowly heat 1/2 cup oil in a large skillet
  • Saute eggplant slices, a few at a time, until golden brown
  • About 3 minutes on each side.
  • Add more oil as needed
  • Drain eggplant slices well on paper towels
  • 5. In a 12 x 8 x 2 inch baking dish
  • Layer half of the eggplant slices
  • Top with half of the tomato sauce mixture
  • Half of the mozzarella cheese slices
  • Repeat layers
  • Sprinkle top with Parmesan cheese

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