Eggplant Parmesan

Penny Andersen

By
@Pennysueruppert

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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Serves:

6-8

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2 large
fresh eggplant
1 pkg
mozerella cheese sliced
2 can(s)
hunts spaghettie sauce (traditional flavor)
1 lb
ground beef/ground itialian sausage/or ground turkey (optional)
1 pkg
whole grain pasta (or whatever kind you prefer)
2 Tbsp
italian seasoning
2 clove
fresh garlic crushed
1 c
freshly grated parmesean cheese
3 c
olive oil
1 can(s)
tomatoe paste
1 can(s)
water
3
eggs beaten
4 c
italian bread crumbs

Directions Step-By-Step

1
In 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.
2
Meanwhile 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.
3
Set 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.
4
Cook 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!
5
For you vegetarians out there, you can skip the meat, and use Hunts Sauce without meat, and replace with a veggie flavor!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American