Eggplant Parmiagana Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Eggplants
Italian Bread Crumbs
Equal Amount of Olive Oil and Butter
Salt
2 1/2 c. Shredded Mozzarella
Fresh or package Parmesan Cheese (not the green can)
Sauce:
1 lb. ground beef
1 large can Tomato paste
Italian Seasoning
Basil
Salt
Pepper
Dried Minced Garlic
Dried Minced/Chopped Onion
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Directions: |
Directions:Wash and dry eggplant and slice crossways into 3/4 to 1 inch slices. Bring a pot of heavily salted water to a boil. (Water should taste very salty). Drop eggplant slices into boiling water, Cook until eggplant begins to look tender and remove from water. Do not let the texture get to soft or eggplant will fall apart when removed from water. Immediately cover the egglplant slices with bread crumbs. Crumbs will stick to the eggplant if it is still wet from the boiling water. Work quickly to coat the eggplant with as many crumbs as possible. Heat olive oil and butter in a fry pan. Place eggplant in fry pan and cook until crust is light to medium in color. Remove from pan. Eggplant may now be placed in individual baking dishes or in a larger baking dish. Pour sauce over eggplant. Top with mozzarella cheese and generously top with Parmesan cheese. Bake for 20 to 35 minutes at 350º. Bake until cheese has melted and the eggplant has thoroughly heated
Sauce:
Brown ground beef and season with salt and pepper. (You may use same recipe to make a meatless sauce, just leave out ground beef.) Mix tomato paste with ground beef. Then add 2 cans of water and mix thoroughly. Bring to a slow boil and adjust to simmering. While simmering add spices and seasonings. I use an equal amount of basil to Italian seasoning. Spices and seasoning should be adjusted to your personal taste. Simmer until sauce is medium consistency. Add more tomato paste to help thicken if needed. Before removing sauce from stove and adjust seasonings. |
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Number Of
Servings: |
Number Of
Servings:Large eggplant serves about 2 people |
Preparation
Time: |
Preparation
Time:1 1/2 hours |
Personal
Notes: |
Personal
Notes: Adjust the amount of ingredients to the size and amount of eggplant you are preparing. This freezes well before baking or after baking. It also keeps well in the refrigerator for a few days before baking.
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