Eggplant parm recipes How to prepare
Ingredients for Eggplant parm recipes:
• 2 medium eggplant, peeled and cut into 1/2-inch slices
• 2 teaspoons salt
• 2 large onions, chopped
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 bay leaves
• 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 3 tablespoons Crisco® Light Olive Oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (12 ounces) tomato paste
• 1 tablespoon honey
• 1-1/2 teaspoons lemon-pepper seasoning
• 4 garlic cloves, minced
• 2 eggs, lightly beaten
• 1/2 teaspoon pepper
• 1-1/2 cups dry bread crumbs
• 1/4 cup butter, divided
• 8 cups (32 ounces) shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese
Place eggplant in a colander; sprinkle with salt. Let stand for 30
minutes. Meanwhile, in a large skillet, saute the onions, basil, bay
leaves, oregano and thyme in oil until onions are tender.
Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a
boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer
10 minutes longer. Discard bay leaves.
Rinse eggplant slices; pat dry with paper towels. In a shallow bowl,
combine eggs and pepper; place bread crumbs in another shallow bowl.
Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes.
In a large skillet, cook half of the eggplant in 2 tablespoons butter
for 3 minutes on each side or until lightly browned. Repeat with remaining
eggplant and butter.
In each of two greased 11-in. x 7-in. baking dishes, layer half of
each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers.
Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes
or until bubbly. Yield: 10-12 servings
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