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Eggplant Parmigiana

Veggie.Lover's picture
Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Eggplant 1 Medium, peeled and cut into 1/2-inch slices
  Egg 1 , beaten
  Cooking oil 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Homemade tomato sauce 1⁄4 Cup (4 tbs)
  Sliced mozzarella cheese 6 Ounce (1 Package)
Directions

Combine flour and salt.
Dip eggplant into beaten egg, then in flour mixture.
In large skillet brown eggplant in hot oil; drain well on paper toweling.
Place 1 layer of eggplant in 10x6x2-inch baking dish, cutting slices to fit.
Sprinkle with half the Parmesan.
Top with half the Homemade Tomato Sauce and half the mozzarella.
Cut remaining mozzarella into triangles.
Repeat eggplant, Parmesan, Homemade Tomato Sauce, and mozzarella layers.
Bake at 400° till heated through, 15 to 20 minutes.
Homemade Tomato Sauce: In saucepan cook 1/3 cup chopped onion; 1/4 cup finely chopped celery; 1/2 clove garlic, minced; and 1 teaspoon dried parsley flakes in 2 tablespoons olive oil or cooking oil till onion and celery are tender but not brown.
Stir in one 16-ounce can Italian tomatoes; 1/3 cup tomato paste; 1/2 teaspoon salt; 1/2 teaspoon dried oregano, crushed; 1/4 teaspoon pepper; and 1 bay leaf.
Simmer gently, uncovered, 45 to 50 minutes.
Remove bay leaf.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant

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