Eggplant parmesan
Eggplant parmesan
Ingredients/Components
- salt - 1/2 tsp
- all-purpose flour - 1/3 c
- cooking oil - 1 item
- beaten eggs - 3 item
- pepper - 1/4 tsp
- grated Parmesan cheese - 1/2 c
- cloves garlic, minced - 3 item
- dried basil, crushed - 3/4 tsp
- shredded Mozzarella cheese - 1/2 c
- olive oil - 2 Tbsp
- large onion, chopped - 1 item
- shredded Monterey Jack cheese - 1/2 c
- peeled, seeded and coarsely chopped tomatoes about 12 - 6 c
- large eggplant, peeled and cut into 18 1/4-inch thick slices - 1 item
How to make eggplant parmesan:
Cook onion and garlic in 2 tablespoons oil until tender. Add tomatoes, basil, salt and pepper. Simmer, uncovered, 30 minutes or until slightly thickened, stirring occasionally.Beat together eggs and flour. In skillet, heat 2 tablespoons of oil. Dip eggplant slices in egg mixture. Cook in hot oil until golden brown, turning once and adding more oil as needed. Drain.
Cover bottom of 12 x 7 1/2 x 2-inch dish or 2-quart casserole with 1 cup of tomato mixture. Arrange 6 eggplant slices in bottom of dish. Sprinkle each slice with Mozzarella cheese and Monterey Jack cheese; top with additional tomato mixture.
Repeat layers of eggplant, cheese and tomato mixture, twice more. Sprinkle stacks with Parmesan cheese. Cover. Bake in a 350° oven for 30 minutes. Uncover; bake 5 minutes more. Serves 6.
Recipe categories: Eggs/dairy, Main dish, North american.
Rating:
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