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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

EggPlant Parmigiana Recipe

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This recipe for EggPlant Parmigiana is from ET's 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:  
2 tsp olive oil
1/2 cup chopped onion
3 garlic cloves, minced
1/2 tsp crushed oregano
1 cup low sodium tomato sauce
1/4 cup chopped, fresh parsley
4 cups (one small) eggplant, sliced 1/4" slices
8 oz scamorze?? or mozzarella cheese
2 oz freshly grated parmesan cheese
Directions:
Directions:
In saucepan, over medium heat, heat oil. Add onion & garlic, saute until soft. Stir in oregano& cook for 30 seconds. Add tomato sauce & bring to a boil. Reduce heat, cover & simmer for 20 minutes.Remove from heat & stir in parsley. Cover & set aside

Lightly spray broiler pan with PAM.

Arrange eggplant in a single layer in the pan. Broil 15 minutes or until lightly browned & tender, turning once

Preheat oven to 400º.

Spoon half of the sauce into a 9" square baking dish. Arrange half the eggplant slices on top. Top with half the cheeses. Repeat layers until all ingredients are used. Spoon remaining sauce on top.
Cover with foil & bake for 25 minutes or until hot & bubbly.

Let stand 10 minutes before cutting
Number Of Servings:
Number Of Servings:
4

 

 

 

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