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Eggplant Parmigiano

Veg.Magic's picture
  Eggplants 2
  Tomato sauce 1 Cup (16 tbs)
  Sweet basil 1 Tablespoon (Dry Or Fresh)
  Oil 1 Tablespoon (Adjust as required)

Wash eggplant.
Remove stem and slice about 3/8 inch thick, lengthwise.
Drop into salted boiling water for about 5 minutes.
Drain well and fry on both sides in oil.
Arrange in layers in baking dish as follows: sauce, eggplant, cheese, basil until all are used up.
Top with sauce and cheese.
Cover and bake for 15 minutes in 350°F.
oven or until sauce begins to boil.
Can be served hot or cold.
Delicious on spaghetti, adding more sauce for serving.

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