eggplant parmesan

★★★★★ 1 Review
rmkrouch avatar
By Ronda Krouch
from Riverside, WY

Very taste.

★★★★★ 1 Review
serves 6-8
prep time 30 Min
cook time 40 Min

Ingredients For eggplant parmesan

  • 1 lg
    eggplant
  • 1 can
    15 oz. italian season tomato sauce
  • 1/2 sm
    onion, finely chopped
  • 2
    eggs
  • 1/2 c
    olive oil
  • 1/2 lb
    mozzarella cheese, shredded
  • italian bread crumbs

How To Make eggplant parmesan

  • 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.
  • 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.
  • 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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