eggplant parmigiana

Name: Eggplant Parmigiana
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 1/3 cup(s) chopped onion; 1 clove(s) garlic, minced; 2 tablespoon(s) cooking oil; 1 can(s) diced tomatoes; 1/3 cup(s) tomato paste; 1 - bay leaf; 1 teaspoon(s) dried parsley flakes; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) dried oregano, crushed; 1/4 teaspoon(s) black pepper; 1 cup(s) flour; 1/2 teaspoon(s) salt; 1 medium eggplant, peeled, halved and sliced longways 1/2" thick (like steak fries); 2 - eggs, beaten; 1/2 cup(s) cooking oil; 1/3 cup(s) grated parmesan cheese; 6 ounce(s) sliced mozzarella cheese

(1 RATING)

60 Pinches

April Box

Houston, TX

Updated on Feb 7, 2013

I have won several "throw-downs" with this recipe. It is a great dish if you have a vegetarian coming to dinner.

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prep time 40 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

1/3 cup chopped onion
1 clove garlic, minced
2 tablespoons cooking oil
1 can diced tomatoes
1/3 cup tomato paste
1 - bay leaf
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon black pepper
1 cup flour
1/2 teaspoon salt
1 medium eggplant, peeled, halved and sliced longways 1/2" thick (like steak fries)
2 - eggs, beaten
1/2 cup cooking oil
1/3 cup grated parmesan cheese
6 ounces sliced mozzarella cheese

How To Make eggplant parmigiana

Step 1

For tomato sauce, in medium saucepan, cook onion and garlic in 2 T of oil till tender. Stir in undrained tomatoes, tomato paste, bay leaf, parsley 1/2 t salt, oregano and pepper. Bring to a boil and reduce heat, simmering gently. Simmer uncovered, while you are frying up your eggplant, stirring occasionally. Disgard bay leaf.

Step 2

Combine flour and 1/2 t salt. Dip eggplant slices into beaten egg, then into flour mixture. In a large skillet brown eggplant, half at a time, in 1/2 cup hot oil about 3 minutes on each side, adding additional oil as needed. Drain well on paper towels.
Step 3

Arrange a single layer of eggplant in bottom on a 8" x 8" baking dish. Top with 1/2 of the parmesan cheese, half of the sauce and half of the mozzarella cheese. Cut remaining mozzarella into triangles. Repeat the layers of eggplant, parm, sauce, and mozzarella. Bake uncovered, in 400 degree oven for 15 - 20 minutes, till heated through.
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