Side Pannel
Eggplant Parmesan
Eggplant Parmesan
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Main Dish, Italian, Casseroles
Ingredients List
- 2 lb Eggplants
- 1 Onion; chopped
- 1 ts Garlic; minced
- 28 oz Can crushed Tomatoes
- 1/4 ts Dried Basil
- 1/4 ts Dried Oregano
- 8 oz Mozzarella Cheese; shredded
- 1/4 c Parmesan Cheese; grated
Directions
Preheat broiler. Cut eggplants lengthwise into 12 slices. Arrange half of
slices in a single layer on a baking sheet. Spray with cooking spray. Broil
4" from heat source for 5 minutes, or until browned. Turn eggplant, spray
again and broil 5 minutes more or until browned. Remove eggplant slices to
plate; repeat with second batch of eggplant. When done, preheat oven to
350øF.
Spray nonstick skillet with cooking spray, then add onion and garlic and
cook, stirring with mixing spoon, 2 minutes. Add tomatoes, basil and
oregano. Bring to a boil; cover and simmer 10 minutes. When done, spread
1/2 cup tomato mixture in baking dish. Layer eggplant, tomato mixture,
Mozzarella and Parmesan. Bake, uncovered, 30 minutes or until heated
through.
slices in a single layer on a baking sheet. Spray with cooking spray. Broil
4" from heat source for 5 minutes, or until browned. Turn eggplant, spray
again and broil 5 minutes more or until browned. Remove eggplant slices to
plate; repeat with second batch of eggplant. When done, preheat oven to
350øF.
Spray nonstick skillet with cooking spray, then add onion and garlic and
cook, stirring with mixing spoon, 2 minutes. Add tomatoes, basil and
oregano. Bring to a boil; cover and simmer 10 minutes. When done, spread
1/2 cup tomato mixture in baking dish. Layer eggplant, tomato mixture,
Mozzarella and Parmesan. Bake, uncovered, 30 minutes or until heated
through.
Tweet