eggplant parmesan

Name: Eggplant Parmesan
Prep time: 30 min
Cook time: 40 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 cup(s) olive oil; 1/2 pound(s) mozzarella cheese, shredded; - italian bread crumbs

(1 RATING)

33 Pinches

Ronda Krouch

Riverside, WY

Updated on Jan 20, 2012

Very taste.

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prep time 30 Min

cook time 40 Min

method ---

yield 6-8 serving(s)

Ingredients

1 large eggplant
1 can 15 oz. italian season tomato sauce
1/2 small onion, finely chopped
2 - eggs
1/2 cup olive oil
1/2 pound mozzarella cheese, shredded
- italian bread crumbs

How To Make eggplant parmesan

Step 1

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.

Step 2

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.
Step 3

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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