Eggplant Parmesan

Eggplant Parmesan
Eggplant Parmesan

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • sauce: *** 1 eggplants,1 lb moz cheese

  • 3

    T olive oil

  • 1

    cup chopped onion

  • 1

    T minced garlic

  • 1

    cup chopped green pepper

  • 2

    t basil

  • 1

    t oregano

  • 2

    bay leaves

  • 2

    t salt

  • when onions are clear and soft add:

  • 1

    16 oz can tomato pureee

  • 1

    6 oz can tomato paste

  • 2

    T red wine

  • 1

    cup chopped tomatoes

  • 1/4

    t black pepper

  • cover and simmer 45 minutes, stir occasionally then add:

  • 1/2

    cup fresh chopped parsley, salt and pepper

  • sauteed chopped mushrooms (1/2 lb)

  • 1/2

    cup grated parmesan cheese

Directions

1. make sauce ahead of time 2. prepare eggplant: slice 1/2 inch thick and dip in flour and egg then top with bread crumbs. 3. bake on lightly oiled tray in 350 degree oven for 20-25 minutes. 4. grate 1 lb mozzarella cheese (or slice it thinly) to make a cup of it. in oiled pans layer eggplant with sauce and cheeses. 5. bake for 30-40 minutes- covered until last 15 minutes at 375 degrees. Let it sit for 10 minutes before serving.

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