Eggplant Parmigiana

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

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By April Box
@April_Box

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

40 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

1/3 c

chopped onion
1 clove

garlic, minced
2 Tbsp

cooking oil
1 can(s)

diced tomatoes
1/3 c

tomato paste
1

bay leaf
1 tsp

dried parsley flakes
1/2 tsp

salt
1/2 tsp

dried oregano, crushed
1/4 tsp

black pepper
1 c

flour
1/2 tsp

salt
1 medium

eggplant, peeled, halved and sliced longways 1/2" thick (like steak fries)
2

eggs, beaten
1/2 c

cooking oil
1/3 c

grated parmesan cheese
6 oz

sliced mozzarella cheese

How to Make Eggplant Parmigiana

Step-by-Step

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.
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.
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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