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

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
