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Eggplant parmesan

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Ingredients/Components

medium eggplant, washed and dried thoroughly - 1 item
eggs, well beaten - 4 item
can Italian seasoned bread crumbs - 3/4 item
small onion - 1 item
can tomato puree - 1 item
Parmesan cheese - 1 item
Mozzarella cheese - 1 item

How to make eggplant parmesan:

Slice eggplant into about 1/4-inch thick slices. Heat enough olive oil to cover bottom of large skillet. Dip slices of eggplant alternately in egg, then bread crumbs. Fry until golden brown on both sides. Lay on paper towel to absorb excess oil. You will need to add extra oil to continue frying. In a small saucepan, saute the onion in water, then add the tomato puree. Cook about 25 minutes.

In a large casserole, cover bottom with sauce. Add eggplant layer, sprinkle with Parmesan cheese, then a small amount of Mozzarella cheese. Continue with next layer of eggplant, follow same routine until all eggplant is layered. Top off with Mozzarella cheese on last layer. Bake at 350° for 30 to 35 minutes, uncovered, or until cheese is very bubbly. Serve hot.

Variation: May use zucchini squash as an alternative to eggplant. Follow same routine; does get a little more watery.

Recipe categories: Eggs/dairy, Main dish, North american.

Rating:

3.8

Average rating: 3.8, total votes: 4

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