Eggplant parmasean recipe How to prepare
Eggplant parmasean recipe Ingredients
• 1 large eggplant, sliced about 1/3 inch thick
• 1/2 cup oil
• 2 large eggs, beaten
• 1/2 cup parmesan cheese
• 1 cup dry breadcrumbs or crushed saltine
• 1 medium onion, diced
• 1 tablespoon salt
• 1 1/2 teaspoons pepper
• 1/2 cup sugar
• 2 (6 ounce) cans tomato paste
• 3 cups hot water
• 1/2 lb mozzarella cheese or monterey jack cheese, shredded
1. Dip eggplant into beaten egg, then into a mixture of bread crumbs
and parmesan cheese.
2. Brown in oil on both sides and transfer onto plate with paper towels
to absorb excess oil.
3. In remaining oil, brown onion, then add tomato paste, hot water,
and seasonings.
4. Cook for 5 minutes.
5. Pour a third of the sauce on the bottom of a 9x13 baking dish.
6. Put a layer of eggplant over the sauce, and put on 1/3 the cheese,
more parmesan if wanted, 1/3 more sauce, and then repeat, making sure
you end with sauce.
7. Cover and bake at 350 degrees for 1 and a half hours.
Your Eggplant parmasean recipe is ready now
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