Eggplant parmegiano

Yield: 1 servings

Measure Ingredient
2 larges Eggplants - sliced thick
\N \N Olive oil
\N \N Salt and pepper
1 cup Parmesan cheese
½ cup Shredded jack cheese
½ cup Olive oil
1 bunch Scallions chopped
3 \N Garlic cloves - minced
1 medium Onion - diced
2 cans Tomato puree


Directions: Brush sliced eggplant with olive oil and season with salt and pepper. Grill the eggplant on barbecue. In a 9x12 casserole dish, spread a thin layer of sauce to cover bottom of dish. ( To make sauce: Saut‚ scallions and garlic in olive oil gently, add onion and tomato puree and simmer for 15 minutes) Lay one layer of eggplant on top of sauce and sprinkle parmesan on top. Continue process until pan is full, ending with a layer of sauce and top with jack cheese. Bake at 350 degrees for 45 minutes.

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