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Eggplant parmesan

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Ingredients/Components

eggs - 2 item
pkg - 1 oz
salt - 1 tsp
clove garlic, minced - 1 item
grated Parmesan cheese - 1/2 c
can tomato sauce - 1 oz
fine dry bread crumbs - 3 c
oregano - 1/2 tsp
basil - 1/2 tsp
toasted wheat germ - 1/2 c
medium onion, chopped - 1 item
can tomatoes - 1 lb

How to make eggplant parmesan:

Saute garlic and onion in oil until golden brown; stir in drained tomatoes, tomato sauce, salt, basil and oregano. Bring to a boil. Cover and simmer for 10 minutes. Break up tomatoes if still whole.

Meanwhile, combine wheat germ, bread crumbs and 1/2 teaspoon of salt. Cut eggplant crosswise in 1/2-inch slices. Heat 1/2 cup of oil in a large skillet. Dip eggplant in beaten eggs, then into crumb mixture, coating on both sides. Cook eggplant in skillet in single layer over medium heat for about 2 1/2 minutes per side, until tender and coating is golden brown. Put half of tomato sauce mixture in shallow baking dish. Layer, overlapping slices of eggplant in sauce. Cover with cheese slices. Top with remaining sauce and sprinkle with Parmesan cheese. Bake at 400° for 20 to 30 minutes or until hot and bubbly.

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

Rating:

3.3

Average rating: 3.3, total votes: 6

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