eggplant parmesan
★★★★★
1
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Very taste.
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Ingredients For eggplant parmesan
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1 lgeggplant
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1 can15 oz. italian season tomato sauce
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1/2 smonion, finely chopped
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2eggs
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1/2 colive oil
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1/2 lbmozzarella cheese, shredded
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italian bread crumbs
How To Make eggplant parmesan
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1In 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.
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2Saute 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.
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3Cover 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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