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Eggplant Parmigiana
Ingredients:
!1lg. eggplant,or 2 small ones
1 c. olive oil
1 1/4 c. tomato sauce
3 Tbs. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin
!1lg. eggplant,or 2 small ones
1 c. olive oil
1 1/4 c. tomato sauce
3 Tbs. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin
Directions:
Peel eggplant and cut into thin slices. Fry in oil until brown and drain well on paper towels. Place 1 layer fried eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese and cover with layer of mozzarewlla. Repeat procedure until all eggplant is used, ending with mozzarella. Bake at 400 for 15 minutes and serve hot.
Makes 4 Servings
Peel eggplant and cut into thin slices. Fry in oil until brown and drain well on paper towels. Place 1 layer fried eggplant in casserole, cover with sauce, sprinkle with Parmesan cheese and cover with layer of mozzarewlla. Repeat procedure until all eggplant is used, ending with mozzarella. Bake at 400 for 15 minutes and serve hot.
Makes 4 Servings
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