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Eggplant parmesan

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Ingredients/Components

large eggplant - 1 item
salt - 1 item
eggs, beaten - 2 item
cracker crumbs
vegetable oil - 1 item
Quick Italian Sauce - 1 item
8 oz - 2 c
plus 2 Tbsp - 1/4 c
hot cooked vermicelli optional - 1 item
Sprinkle each slice with salt; place in a bowl
clove garlic, minced - 1 item
can tomato paste - 1 oz
can tomato soup undiluted - 1 3/4
water
dried whole oregano
ground basil - 1/2 tsp

How to make eggplant parmesan:

Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; place in a bowl. Let stand 30 minutes; drain well. Dip each slice in egg; coat with cracker crumbs. Fry in hot oil until golden brown. Drain on paper towels. Place half the eggplant in a lightly greased 12 x 8 x 2-inch baking dish. Spread half the Quick Italian Sauce over slices. Top with half the Mozzarella cheese and half the Parmesan cheese; repeat layers. Bake at 350° for 20 to 25 minutes, or until mixture is thoroughly heated. Serve over vermicelli, if desired. Yields 6 servings.Quick Italian Sauce:1/2 c. chopped onion1 clove garlic, minced1 Tbsp. vegetable oil1 (12 oz.) can tomato paste1 (7 3/4 oz.) can tomato soup (undiluted)1 1/4 c. water1 1/2 tsp. dried whole oregano1/2 tsp. ground basil Saute onion and garlic in hot oil until tender. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Yields about 4 cups.

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

Rating:

3.5

Average rating: 3.5, total votes: 6

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