eggplant parmesan
(1 rating)
A good friend Deb gave me a couple home grown eggplants one year, and I never cooked an eggplant before, so I thought why not try making eggplant parmesean? It tasted awesome! :) Thank you Deb!
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(1 rating)
yield
6 -8
prep time
15 Min
cook time
1 Hr
method
Bake
Ingredients For eggplant parmesan
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2 lgfresh eggplant
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1 pkgmozerella cheese sliced
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2 canhunts spaghettie sauce (traditional flavor)
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1 lbground beef/ground itialian sausage/or ground turkey (optional)
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1 pkgwhole grain pasta (or whatever kind you prefer)
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2 Tbspitalian seasoning
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2 clovefresh garlic crushed
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1 cfreshly grated parmesean cheese
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3 colive oil
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1 cantomatoe paste
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1 canwater
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3eggs beaten
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4 citalian bread crumbs
How To Make eggplant parmesan
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1In a large stock pot mix Hunts Spaghetti Sauce, 1 can tomatoe paste, 1 can water, Italian seasoning, garlic. Cover and simmer. Brown your meat, drain well then add to the sauce.
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2Meanwhile grate your Parmesean cheese, peel and slice your eggplant into 1/4 inch slices or 1/2 inch if you prefer. Dip eggplant into egg, and cover with bread crumbs Heat oil until bubbly, then fry your eggplant until golden brown on both sides.
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3Set eggplant in a casserole dish, lay a slice of mozzerella cheese on top each slice, set in a warm oven about 200 degrees until ready to serve.
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4Cook your pasta and drain well. Serve your eggplant on top of pasta and sauce. I usually pour some hot pasta sauce over the top of the eggplant to melt the cheese. Sprinkle with parmesean cheese. Serve and enjoy!
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5For you vegetarians out there, you can skip the meat, and use Hunts Sauce without meat, and replace with a veggie flavor!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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