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Eggplant parmigiana

Eggplant parmigiana
,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • garlic powder - 1/4 tsp
  • parsley flakes - 1 Tbsp
  • soft bread crumbs - 2 c
  • bay leaf - 1 item
  • can tomato paste - 1 oz
  • black pepper - 1/8 tsp
  • can tomatoes - 1 lb
  • crushed oregano - 1/4 tsp
  • Season-All
  • large eggplant - 1 item
  • Romano cheese, grated - 1/2 c
  • sliced Mozzarella - 1/2 lb

How to make eggplant parmigiana:

Cut eggplant into 1/2-inch slices and peel. Parboil in a small amount of salted water until barely tender. Remove and keep warm.

In a skillet, combine tomatoes, tomato paste and seasonings. Cover and simmer 15 minutes. Remove bay leaf. Add Romano cheese and bread crumbs, mixing well. Place a layer of eggplant in a buttered, shallow 2-quart casserole. Cover with half the sauce, then half the Mozzarella cheese. Repeat layers. Bake at 350° for 20 minutes or until cheese melts and is lightly browned.

Recipe categories: Eggs/dairy, Cheese, Main dish.

Rating:
Eggplant parmigiana
3.6
Average rating: 3.6 of 5, total votes: 9
Cook. Time: PT2H10M
Total Time: PT2H10M


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