Eggplant parmesan

Eggplant parmesan

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CookItEasy.net
CookItEasy.net

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:
Eggplant parmesan
3.3
Average rating: 3.3 of 5, total votes: 3
Cook. Time: PT1H50M
Total Time: PT1H50M


Cause of complaint:

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