Eggplant parmesan no. 3
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, chopped |
| 2 | eaches | (28 oz) cans tomatoes |
| ¾ | teaspoon | Salt |
| 1 | cup | Oil |
| 2 | eaches | Cloves garlic, minced |
| ½ | cup | Ketchup |
| ¼ | teaspoon | Pepper |
| 2 | smalls | Eggplants |
| ½ | cup | Grated Parmesan cheese |
| 1 | cup | Italian bread crumbs |
| 1 | tablespoon | Oregano (optional) |
| 1 | tablespoon | Chopped parsley |
| 1 | cup | Plain bread crumbs |
| ½ | pounds | Mozzarella cheese, sliced |
Directions
INGREDIENTS
DIRECTIONS
Simmer onion, garlic, tomatoes, ketchup, salt, and pepper for 30 minutes. While simmering, add ½ cup oil to frying pan. Slice eggplant into ½ inch slices, slicing only enough at a time to fit into the frying pan. Fry in HOT oil until lightly browned. Press each slice against the side of the pan to drain oil before removing. Add more oil as needed. Preheat oven to 350 degrees. Mix Parmesan, parsley, bread crumbs, and oregano. Place a layer of eggplant in a flat casserole dish. Sprinkle with crumb mixture and cover with tomato mixture. Alternate layers. Top with Mozzarella cheese. Bake 30 minutes.
Submitted By EARL SHELSBY On 11-22-94