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Eggplant Parmesan

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • when onions are clear and soft add:
  • 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
  • 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

Details

Servings 10

Preparation

Step 1

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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