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"The belly rules the mind."--Spanish Proverb

Eggplant Parmegian Recipe

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This recipe for Eggplant Parmegian is from Bonnie's Book of Recipes, 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:  
1 large eggplant, cut into 1/4-inch slices
15 ounce can of stewed tomatoes
1 can tomato paste
Oregano and pepper to taste
Slices of mozzarella cheese, cut into strips
Directions:
Directions:
Brush both sides of each slice of eggplant with melted butter and bake until eggplant is cooked. In a pan, heat stewed tomatoes, tomato paste, oregano and pepper to taste. Bring to a simmer. In a greased baking dish, layer eggplant, sauce, and mozzarella cheese which has been cut in strips until all ingredients are used. Cook 20 - 30 minutes.

 

 

 

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