Classic Eggplant Parmesan

By McLean

Ingredients

• 2 tablespoons olive oil or salad oil
• 1/2 cup chopped onion
• 1 clove garlic, crushed
• 1/2 lb. ground chuck
• 1 (2 lb., 3 oz.) can Italian tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 2 teaspoons dried oregano leaves
• 1 teaspoon dried basil leaves
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon brown sugar
• 1 large eggplant (1 1/2 lbs.)
• 2 eggs slightly beaten
• 1/2 cup Italian-flavored breadcrumbs
• 1 1/4 cup grated Parmesan cheese
• 1/3 cup olive oil or salad oil
• 1 (8 oz.) package Mozzarella cheese, sliced

Details

Servings 6

Preparation

Step 1

In a large skillet, in 2 tablespoons oil, saute onion, garlic and chuck, stirring occasionally until meat is no longer red, about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper and brown sugar. Bring to a boil, stirring with a wooden spoon. Reduce heat and simmer, covered, stirring occasionally, for about 45 minutes.

Meanwhile, preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking dish or a shallow oval baking dish. Wash eggplant. Do not peel. Cut crosswise into 1/4-inch slices.

In a pie plate, combine eggs and 1 tablespoon water. Mix well with a fork. On waxed paper, combine breadcrumbs with 1/2 cup Parmesan cheese. Mix well. Dip eggplant slices into egg mixture, coating well. Then, dip into crumb mixture. coating evenly.

In 1 tablespoon hot oil, in a medium skillet, saute eggplant slices, a few at a time, until golden-brown and crisp on both sides. Add more oil as needed. Drain on paper towels, if necessary.

Arrange half of the eggplant slices in the bottom of prepared baking dish. Sprinkle with half of the remaining grated Parmesan cheese. Top with half of the mozzarella cheese slices. Cover with half of the tomato sauce. Arrange remaining eggplant over sauce. Cover with the rest of the tomato sauce and mozzarella slices. Sprinkle with rest of the parmesan.

Bake, uncovered, for 25 minutes, or until cheese melts and is browned.

NOTE:
This may be made ahead, baked and frozen. To serve: Bake, frozen, at 350 degrees, covered, for 45 minutes. Then bake, uncovered, for 15 minutes.