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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Madeline's Eggplant Parmigiana Recipe

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This recipe for Madeline's Eggplant Parmigiana is from The Vitale/Sansone/Gimbosa Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. oil
1 small onion, chopped
1 clove garlic, crushed
1 green pepper, cut in strips
1 lb. ground beef
3 cups chopped peeled tomatoes
1 tbsp. chopped parsley
1/4 tsp. oregano
Salt and pepper to taste
1 medium eggplant
1/2 cup oil
1 cup fine dry bread crumbs
1/2 cup Parmesan cheese (grated)
1/2 lb. Mozzarella cheese, thinly sliced

Directions:
Directions:
Heat 2 tbsp. oil, add onion, garlic, green pepper and beef. Cook stirring occasionally, until onion is tender but not browned and meat loses its red color.
Add tomatoes, parsley, oregano and salt and pepper to taste. Simmer uncovered about 30 minutes or until slightly thickened.
Peel eggplant and cut into half-inch slices. Cook in 1/2 cup oil until soft and lightly browned on both sides. Season to taste with salt and pepper to taste.
Alternate layers of eggplant, crumb and cheese mixture and tomato and beef mixture n a 1 1/2 qt. casserole, beginning and ending with eggplant.
Top with mozzarella cheese and bake at 375º for 20 minutes

Number Of Servings:
Number Of Servings:
6

 

 

 

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