Eggplant Parmesan Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 large eggplants (approx. 3 lbs) 1 (28oz ) can peeled tomatoes 1 1/2 c. water Salt, as needed 1 large clove garlic Olive oil for frying (or other vegetable oil) 1 c. freshly ground Parmesan cheese
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Directions: |
Directions:Wash eggplants; slice them 1/2" (1cm) slices; sprinkle slices lightly with salt and place them in colander to drain. Place 2 tablespoons (25ml) of oil in a 3 quart (1L) saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1 1/2 cups (150ml) of water. Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes. Fry eggplants in hot oil browning both sides. Place eggplants in layers in Corningware 10" skillet serving, topping each layer with tomato sauce and generous sprinkling of Parmesan cheese. Bake in 350 F (180C)degree oven for 20 minutes. May be served hot or cold. |
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Personal
Notes: |
Personal
Notes: Egg plant slices are also coated in a breadcrumb or flour coating prior to making this dish and mozzarella cheese is placed between layers of eggplant and sauce.
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