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Eggplant Parmigiana
Ingredients:
1 clove garlic, finely minced
1 c. onion, chopped
1 c. olive oil
5 c. tomatoes, canned or fresh
1/2 tsp. parsley
Salt and pepper to taste
1/4 c. flour
4 eggs, beaten
2 eggplants, peeled and cut into 1/3" slices
1 c. grated Parmesan cheese
1 c.Mozzarella cheese, sliced
1 clove garlic, finely minced
1 c. onion, chopped
1 c. olive oil
5 c. tomatoes, canned or fresh
1/2 tsp. parsley
Salt and pepper to taste
1/4 c. flour
4 eggs, beaten
2 eggplants, peeled and cut into 1/3" slices
1 c. grated Parmesan cheese
1 c.Mozzarella cheese, sliced
Directions:
Saute garlic and oinion in 1/4 c. oil until onion is transparent. Add tomatoes. parsley, salt and pepper; simmer, stirring occasionally, for 30 minutes. Combine flour and 1/4 tsp. salt. Dip eggplant slices in flour, then egg, and fry in remaining oil until lightly browned on both sides. Place alternate layers of eggplant, sauce and cheeses in large casserole. Bake 30 minutes at 350 degrees.
Makes 6 Servings
Saute garlic and oinion in 1/4 c. oil until onion is transparent. Add tomatoes. parsley, salt and pepper; simmer, stirring occasionally, for 30 minutes. Combine flour and 1/4 tsp. salt. Dip eggplant slices in flour, then egg, and fry in remaining oil until lightly browned on both sides. Place alternate layers of eggplant, sauce and cheeses in large casserole. Bake 30 minutes at 350 degrees.
Makes 6 Servings
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