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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Taste of Inacom, 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 medium onion
Red Cooking wine
1 tablespoon minced garlic
1 large can Hunts tomato sauce
Olive oil
2 cups Italian bread crumbs
Italian seasoning (Basil, Oregano)
2 eggs
2 tablespoons milk
1 large eggplant
Mozzarella cheese
Parmesan cheese
Directions:
Directions:
Sauce:
In a medium sauce pan combine 2 Tbl. of extra virgin olive oil and 2 Tbl. of Red cooking wine and heat. Once this mixture is hot enough, saute the onion and garlic until the onions are clear. Add tomato sauce and 2 Tbl. of Italian seasoning. Heat until almost boiling then simmer for at least a 1/2 hour.
Egg Plant:
Heat olive oil in large skillet. Mix eggs and milk in a bowl for the egg-wash. Peel eggplant and slice into 1/4-1/2 inch slices, dip in egg-wash then cover in Italian bread crumbs and fry in the olive oil until very tender. Place the fried Eggplant on a plate with a napkin on it to drain the excess oil.
Preheat oven to 450 degrees.
Layer the ingredients as follows: sauce, fried eggplant, mozzarella, and Parmesan cheese in a baking pan until the pan is full. Cover and bake for 30 minutes.

 

 

 

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