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Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from The Phillips Family Cookbook Project, 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
1 large onion, chopped
2 28 oz cans Dei Fratelli Chopped tomatoes with basil and herbs
2 T minced garlic or 3 cloves of garlic, chopped
2 T dried parsley
grated Parmesan cheese
shredded mozzarella or Italian blend cheese

.
Directions:
Directions:
Saute chopped onion and chopped garlic until golden.
Add onion and garlic to tomatoes and stir in parsley. Can add more basil and oregano to mixture if desired.
Slice unpeeled eggplant and place on oiled cookie sheet, , and bake in 350 oven 25 minutes, turning halfway thru. Place in fridge until ready to put into baking dish
In a large baking dish (9 x 13), cover bottom with some of the tomato
mixture. Layer eggplant on top. Shake Parmesan cheese over layer of
eggplant, continue layering sauce, eggplant, Parmesan cheese until
gone. Top with shredded cheese of your choice.
Cover with foil, and bake at 350 for 30 minutes. Uncover and continue
baking an other 15 minutes












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Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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