Eggplant Parmesan

Eggplant Parmesan

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Cynthia Sigler

By
@Cindy803

This recipe is from a very good friend who happens to be vegetarian. The recipe has no meat in it but you can add if you want. Not really sure why it's called parmesan when it really has very little, but the flavor is wonderful. It's easy, it's good and I'm sure you'll like it.

Rating:

★★★★★ 1 vote

Ingredients

  • SAUCE

  • 1 jar(s)
    classico sundried tomato sauce
  • 2 can(s)
    diced tomato basil & garlic
  • 2-3 clove
    garlic
  • 1/2 tsp
    crushed red pepper
  • 1
    onion
  • MISC

  • 2-3
    large eggplants
  • 1 pkg
    mozzarella
  • BATTER

  • 1 box
    jiffy corn meal
  • 2 c
    all purpose flour
  • 1 Tbsp
    italian seasoning
  • 2
    eggs beaten
  • ·
    olive oil for frying

How to Make Eggplant Parmesan

Step-by-Step

  1. MIX TOGETHER CORNMEAL/FLOUR/SEASONING
    PLACE 2 BEATEN EGGS IN BOWL FOR DIPPING EGGPLANT
  2. DEEPFRY BATTERED EGGPLANT TO BROWN BOTH SIDES BUT NOT COOKED ALL THE WAY. DRAIN ON PAPERTOWELS
  3. MIX SAUCE AND LET SIMMER ON STOVE UNTIL ALL EGGPLANT IS FRIED.
  4. SPRAY BAKING DISH AND BEGIN LAYERS ON SAUCE/EGG PLANT/CHEESE. CONT. UNTIL YOU END WITH CHEESE
  5. BAKE IN 350 OVEN FOR 30 TO 45 MINS OR UNTIL COOKED.
  6. sprinkle with parmesan cheese
  7. LET SIT FOR 15 MINS BEFORE SERVING

Printable Recipe Card

About Eggplant Parmesan

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian



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