Eggplant Parmesan

Photo by Bob N.
Adapted from women.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from women.com

Ingredients

  • The Sauce

  • 2

    fat cloves of garlic, minced

  • 28 oz can of crushed tomatoes (I like to use Furmano's with basil, oregano, and garlic)

  • 2

    tablespoons tomato paste

  • Heaping 1/8 teaspoon of red pepper flakes

  • 1/2

    tablespoon sugar

  • 2

    oz red wine vinegar

  • The Eggplant

  • 2

    medium eggplants, rinsed, dried, and cut into 1/2 inch rounds. Discard both ends.

  • ~1/2 cup flour

  • 4

    large eggs

  • Salt and pepper to taste

  • 4

    cups bread crumbs (I like the Italian-style)

  • 1/2

    shredded Romano cheese - Vegetable oil

  • 2

    cups shredded mozzarella cheese

  • 1

    cup shredded Parmesan

  • Chiffonade some fresh basil

Directions

1. In a 9x13 baking dish, spoon about 1/3 of tomato sauce on the bottom of the pan. 2. Top with about half of your eggplant. Overlap is fine. Sprinkle with 1/2 of mozzarella and Parmesan. 3. Top with another layer of sauce, followed by the rest of your eggplant. top with the remaining sauce and finish off with remaining cheese. 4. Cook for 35-40 minutes uncovered until the cheese is melted. If you like things a little more browned, you can pop it under the broiler for another few minutes.

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