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Eggplant parmigiana

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Ingredients/Components

sugar - 1 Tbsp
salt - 1/2 tsp
flour - 1/4 c
oil - 1/4 c
margarine - 2 Tbsp
pepper - 1/4 tsp
chopped onion - 1/2 c
can tomato sauce - 1 oz
ground meat
1 lb - 1 c
dried oregano leaves - 1 tsp
dried basil leaves - 1/2 tsp
clove garlic, crushed - 1 item
large eggplant - 1 item
Parmesan - 1/4 c
Mozzarella - 1/2 pkg

How to make eggplant parmigiana:

Saute onion and garlic in margarine until golden brown. Stir in tomatoes, tomato juice, sugar, salt, oregano, basil and pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Wash eggplant; cut crosswise into 1/2-inch thick slices. Combine flour and seasonings. Use to coat eggplant. Saute eggplant slices in 2 tablespoons hot oil or microwave 8 minutes.

Preheat oven to 350°. Sprinkle ground beef with salt. Gently shape into 8 patties about 1/2-inch thick. Broil 4 inches from the heat, 5 minutes each side. Spoon half of sauce into 13 x 9 x 2-inch dish. Layer eggplant and meat in dish. Spoon on remaining sauce. Sprinkle with Parmesan; top with sliced Mozzarella. Bake, uncovered, 30 minutes or until cheese is melted.

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

Rating:

3.9

Average rating: 3.9, total votes: 8

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