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Eggplant parmesan

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Ingredients/Components

Parmesan cheese - 1 item
Mozzarella cheese, shredded - 12 14
can mushrooms - 1 oz
oil for frying - 1 qt
black pepper to taste - 1 item
large eggplant - 1 item
garlic to taste - 1 item
large can whole tomatoes, chopped - 1 item

How to make eggplant parmesan:

Peel eggplant and slice lengthwise into 1/2-inch thick pieces. Fry in oil until tender. Drain on paper towels. (Press with paper towels to get out as much grease as possible.) Drain tomatoes and mushrooms; get as much juice out of the tomatoes as possible. Mix with seasonings. Layer eggplant, tomato mix, Mozzarella and Parmesan. Repeat and top with tomato sauce, Parmesan and pepper. Bake at 350° for 30 to 60 minutes. To make enough to fill a casserole dish (about 10 x 10-inch), you need to double.

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

Rating:

Average rating: 4, total votes: 3

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