eggplant parmesan
A good friend Deb gave me a couple home grown eggplants one year, and I never cooked an eggplant before, so I thought why not try making eggplant parmesean? It tasted awesome! :) Thank you Deb!
prep time
15 Min
cook time
1 Hr
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 large fresh eggplant
- 1 package mozerella cheese sliced
- 2 cans hunts spaghettie sauce (traditional flavor)
- 1 pound ground beef/ground itialian sausage/or ground turkey (optional)
- 1 package whole grain pasta (or whatever kind you prefer)
- 2 tablespoons italian seasoning
- 2 cloves fresh garlic crushed
- 1 cup freshly grated parmesean cheese
- 3 cups olive oil
- 1 can tomatoe paste
- 1 can water
- 3 - eggs beaten
- 4 cups italian bread crumbs
How To Make eggplant parmesan
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Step 1In a large stock pot mix Hunts Spaghetti Sauce, 1 can tomatoe paste, 1 can water, Italian seasoning, garlic. Cover and simmer. Brown your meat, drain well then add to the sauce.
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Step 2Meanwhile grate your Parmesean cheese, peel and slice your eggplant into 1/4 inch slices or 1/2 inch if you prefer. Dip eggplant into egg, and cover with bread crumbs Heat oil until bubbly, then fry your eggplant until golden brown on both sides.
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Step 3Set eggplant in a casserole dish, lay a slice of mozzerella cheese on top each slice, set in a warm oven about 200 degrees until ready to serve.
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Step 4Cook your pasta and drain well. Serve your eggplant on top of pasta and sauce. I usually pour some hot pasta sauce over the top of the eggplant to melt the cheese. Sprinkle with parmesean cheese. Serve and enjoy!
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Step 5For you vegetarians out there, you can skip the meat, and use Hunts Sauce without meat, and replace with a veggie flavor!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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