Vegetarian eggplant parmigiana

Yield: 1 servings

Measure Ingredient
5 mediums Eggplants
2 tablespoons Olive oil
6 Cloves garlic; minced
2 Spanish onions; diced
2 kilograms Tomatoes; diced
2 tablespoons Brown sugar
3 tablespoons Tomato paste
1 bunch Basil
½ cup Flour
½ cup Grated parmesan cheese
3 Eggs
Olive oil for frying
200 grams Grated mozzarella cheese
150 grams Parmesan cheese; extra

Slice the eggplants vertically into 5mm. thick slices. Sprinkle them with salt and allow them to rest for 20 minutes then rinse away the bitter juices and pat the slices dry. Set aside.

Heat the olive oil and saute the garlic and diced onion until golden. Add all the tomatoes, brown sugar, salt and pepper to taste and tomato paste and simmer for 1 hour until thick and well flavoured.

Meanwhile, mix the flour and parmesan cheese in a shallow dish and beat the eggs and place these in a separate shallow dish. Dip each eggplant slice into the flour mix, shaking off the excess then dip into the beaten egg.

Heat extra oil in a shallow frypan and fry the eggplant slices until golden on both sides. Continue frying all the eggplant slices.

Place a small amount of tomato sauce in 6 ovenproof dishes then place a layer of eggplant over. Add another layer of tomato sauce then top with some sliced basil leaves and mozzarella cheese. Continue layering tomato sauce, basil leaves, eggplant slices and cheese until all the ingredients have been used, ending with the parmesan.

Bake at 210øc. for 30 minutes or until very hot and bubbling. Serve immediately.

Converted by MC_Buster.

Per serving: 2775 Calories (kcal); 109g Total Fat; (33% calories from fat); 148g Protein; 343g Carbohydrate; 710mg Cholesterol; 4346mg Sodium Food Exchanges: 3½ Grain(Starch); 13 ½ Lean Meat; 51 ½ Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

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