Eggplant Parmigiana Recipe

Italian Vegetable

More Recipes with Eggplant
More Italian Vegetable Recipes

Ingredients:

olive oil
1 garlic clove, minced
1 large onion, chopped
1 quart bottled/canned tomatoes
2 teaspoons sugar
1/2 teaspoon oregano leaves
1/2 teaspoon salt
1 cup dried bread crumbs
2 eggs
2 tablespoon water
1 large eggplant, peeled and cut into 1/2 inch slices
1/2 cup grated Parmesan cheese
1 8-ounce mozzarella or monterey jack cheese cut grated or cut into 1/4 inch slices

Directions:

1. In 9-inch skillet over medium heat, in 2 tablespoons oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook, covered, 30 minutes.

2. On waxed paper, place bread crumbs; in small dish with fork, beat eggs and water. Dip eggplant slices in egg then in bread crumbs. Repeat to coat slices twice.

3. Grease 13x9 inch baking dish. In 12 inch skillet over medium heat, in enough oil to cover bottom of pan, cook a few eggplant slices at a time till golden brown. Add oil as needed.

4. Preheat oven to 350 degrees. Arrange 1/2 eggplant slices in baking dish. Cover with 1/2 tomato mixture. Sprinkle with 1/2 Parmesan and cheese. Repeat. Bake 25 minutes.

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Submitted 6/13/05.
Source: Good Housekeeping Illustrated
Submitted By: Alan Farnsworth
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Eggplant Parmigiana


Le Creuset 7-1/4-Quart Round French Oven

See these cooking sites for more eggplant recipes:
Eatingwell.com Eggplant Recipes
Eggplant at Ashbury's Aubergines
Recipes for Eggplant at Chef De Cuisine