"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan, by , is from Majia's Favorite 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!

Contributor:  
Contributor:  
Joy

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 pinch red pepper flakes
1 eggplant, peeled and sliced 1/2 inch thick
1/2 cup olive oil
6 ounce can tomato paste
9 ounces water
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1 clove garlic, minced
1 teaspoon brown sugar
sea salt and black pepper to taste
8 ounces fresh mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

Directions:
Directions:
Preheat oven to 425 degrees and grease 9-13 baking dish.
Mix bread crumbs, 1/4 cup Parmesan cheese and red pepper flakes in shallow bowl.
Brush eggplant slices with olive oil and press into bread crumb mixture to coat.
Lay slices on baking sheet and bake until browned and tender, about 15 minutes.
Remove from oven and reduce temperature to 375 degrees.
Place eggplant slices onto prepared baking dish, overlapping slices.
Cook tomato paste and water over medium heat and bring to simmer.
Add basil, oregano, parsley, garlic, brown sugar, salt and pepper.
Spoon tomato mixture over eggplant and top with mozzarella cheese and 3/4 cup Parmesan cheese.
Bake until cheese is melted, about 15 minutes. (May broil for 1-2 minutes to desired golden color.)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
An Italian inspired favorite!

 

 

 

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