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Eggplant Parmesan

Southern.Crockpot's picture
Ingredients
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Vegetable oil 2 Tablespoon
  Canned whole tomatoes 16 Ounce (1 Can, Untrained And Chopped)
  Canned tomato sauce 8 Ounce (1 Can)
  Salt 1⁄2 Teaspoon
  Dried whole basil 1⁄2 Teaspoon
  Dried whole oregano 1⁄2 Teaspoon
  Eggplant 1
  Wheat germ 1 Cup (16 tbs)
  Whole wheat breadcrumbs 2⁄3 Cup (10.67 tbs)
  Eggs 2 , beaten
  Vegetable oil 1⁄2 Cup (8 tbs)
  Sliced mozzarella cheese 8 Ounce (1 Package)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Into a skillet, pour in some oil and allow to heat up
2) Add in the onions and the garlic and saute till soft
3) Add in the tomatoes, tomato sauce, 1/2 teaspoon of salt, basil and oregano
4) Cover with a lid and bring to a gentle boil
5) Lower the flame and simmer for about 20 minutes once in while stirring the mixture
6) Using a peeler, peel the egg plant
7) Using a knife, cut the eggplant into 1/2 inch slices
8) Into a bowl mix together the breadcrumbs, wheat germ and 1/2 teaspoon of salt
9) Dip the eggplant slices into the eggs and then onto the breadcrumb mixture
10) Dip into a wok of hot oil ad fry till golden brown
11) Drain the egg plant slices onto absorbent kitchen towel
12) Spoon half the mixture of the tomato sauce into a greased 13 x 9 2 inch baking dish and top with parmesan cheese
13) Bake for 10 minute at 400 F
14) Layer the eggplant slices over the sauce, topped with the cheese slices and remaining sauce

SERVING
15) Serve warm

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Holiday, Everyday
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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