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Eggplant parmesan

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Ingredients/Components

pkg - 2 oz
flour - 1 item
chopped onion - 1 c
parsley flakes - 1 Tbsp
salt and pepper - 1 item
cloves garlic - 2 item
tomato sauce - 3 (8
chopped bell pepper - 1 c
ground chuck - 2 lb
medium eggplant - 2 item
large Parmesan cheese - 1 item
cans tomatoes, pureed - 2 item
medium tomato paste - 1 item
large olive oil - 1 item

How to make eggplant parmesan:

Peel and slice eggplant in 1/4-inch slices. Salt and pepper. Shake in bag with flour and shake off excess. Fry in olive oil until golden brown. Saute onion, pepper, garlic, tomato sauce, tomatoes, tomato paste and parsley. Salt and pepper to taste (not too much salt as cheese is salty). Cook sauce about 30 minutes.

In a large roasting dish, add 1/2 of the sauce. Place eggplant. Add Mozzarella cheese (do not overlap). Add rest of sauce, then add Parmesan cheese on top. Bake at 350° for about 30 minutes. This makes a large amount.

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

Rating:

3.7

Average rating: 3.7, total votes: 6

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