Eggplant Parmesan

Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: 1 large eggplant; 1 can(s) 15 oz. italian season tomato sauce; 1/2 small onion, finely chopped; 2 eggs; 1/2 c olive oil; 1/2 lb mozzarella cheese, shredded; italian bread crumbs

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By Ronda Krouch
@rmkrouch

Very taste.

Rating:

★★★★★ 1 vote5

Serves:

6-8

Prep:

30 Min

Cook:

40 Min

Ingredients

1 large

eggplant
1 can(s)

15 oz. italian season tomato sauce
1/2 small

onion, finely chopped
2

eggs
1/2 c

olive oil
1/2 lb

mozzarella cheese, shredded
·

italian bread crumbs
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How to Make Eggplant Parmesan

Step-by-Step

In a small saucepan saute onion in 1-tbsp olive oil, then add tomato sauce and warm set aside. Pare 1 large eggplant (about 11/2 lbs) and cut crosswise into 1/4 inch thick slices. Dip slices into beaten eggs, then into seasoned crumbs.
Saute eggplant slices in 1/2 cup olive oil for about 3 minutes on each side. Drain well. In a 8x12-inch baking dish, layer half of eggplant; top with half of tomato sauce and 1/2 lb. mozzarella cheese (grated). Repeat, sprinkle with parmesan cheese.
Cover and refrigerate till ready to use. Then bake uncovered at 325 for 30-40 minutes, or until cheese is melted and sauce is bubbly.

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