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Eggplant parmesan

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Ingredients/Components

medium eggplant, cut in 1/4 inch slices - 1 item
to 12 tomato sauce - 10 item
tsp chopped parsley - 2 item
tsp chopped chives or 1 tsp grated onion - 2 item
tbsp grated parmesan cheese - 4 item
tsp crushed oregano - 1 item
oz part skim mozzarella cheese, cut into 8 to 10 thin slice - 3 item

How to make eggplant parmesan:

Place slice of eggplant into boiling slightly salted water in large saucepan; turn down heat and simmer for 3 minutes. Drain off water and pat slices with paper towels to dry. Brown on both sides in large skillet coated liberally with no stick vegetable spray. Mix together tomato sauce, parsley, chopped chives or onions, parmesan cheese, garlic salt, pepper, and oregano. Cover the bottom of shallow pan 4 x 8 or 5 x 9 baking pan with little sauce, cover with slices of eggplant and 1/3 mozzarella cheese with sauce, then eggplant. Add mozzarella cheese, alternating layers. Top with remaining sauce and a sprinkle of parmesan cheese. Bake in a preheated oven at 375 degrees for 35 minutes until very hot serves 2 to 4. You can add ground beef, browned, alternating layers.

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

Rating:

Average rating: 3, total votes: 5

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