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Eggplant parmesan

Eggplant parmesan
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1 tsp
  • flour - 3 Tbsp
  • salad oil - 2 Tbsp
  • skim milk - 2 Tbsp
  • grated Parmesan cheese - 1 Tbsp
  • bread crumbs - 1/2 c
  • peppercorns - 1/4 tsp
  • sliced carrots - 2 c
  • sliced celery - 1 c
  • bay leaves - 2 item
  • beef broth
  • wheat germ - 1/4 c
  • vegetable cooking spray - 1 item
  • large eggplant - 1 item
  • egg or 2 egg whites - 1 item
  • part skim Mozzarella cheese - 3/4 c
  • peeled small white onions - 1 lb
  • Italian tomato sauce - 2 c

How to make eggplant parmesan:

Roll roast in flour'n brown in heated salad oil in large pot. Stir in broth, peppercorns, salt and bay leaves. Bring to a boil...reduce to low heat'n simmer kivered fur about 2 hours. Now add taters, celery, carrots and onions. Put in more watah 'r broth if needed to kiver vegetables 'n cook one more hor or til meat 'n taters are tender. Put meat 'n vegetables on hot platter 'n sprinkle with parsley. Pore off fat'n thicken gravy remainin'.

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

Rating:
Eggplant parmesan
4
Average rating: 4 of 5, total votes: 6
Cook. Time: PT1H50M
Total Time: PT1H50M


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