Vegetarian Eggplant Parmesan
Source of Recipe
MargeSLP
List of Ingredients
1 recipe vegetarian spaghetti sauce
Flour seasoned with garlic powder, oregano, basil, parsley, paprika
1 cup bread crumbs
Parmesan cheese
1/2 cup Milk
4 eggs
2 eggplants
Olive oil
1 large container Ricotta cheese
garlic salt
16 oz shredded Mozzarella cheese
Meatless Spaghetti Sauce:
2 cans (28 oz) whole Italian tomatoes
2 t. chopped garlic
2 T fresh chopped parsley
2 t. dried oregano
2 t. dried basil ce:
1 t. fennel seeds
1/2 cup chopped sweet onion
Recipe
Slice eggplants into 1/2” rounds.
Mix bread crumbs and 1/2 cup Parmesan cheese.
Beat 2 eggs and milk.
Mix Ricotta cheese with 2 eggsm 1/2 Parmesan cheese, 1/4 t. each oregano, basil,
parsley and garlic salt.
Dip first in seasoned flour, egg mix, then bread crumbs.
Heat oil in frying pan.
Brown breaded eggplant on each side.
Line lasagna pan with small amount of spaghetti sauce.
Place third of eggplant rounds on sauce.
Top with half seasoned Ricotta.
Cover with third of remaining spaghetti sauce.
Sprinkle lightly with Parmesan cheese.
Top with half Mozzarella cheese.
Repeat layers of eggplant, Ricotta, sauce and cheeses.
Finish with remaining eggplant.
Top with sauce and remaining Mozzrella cheese.
Bake in 325 oven for 45 minutes
Meatless Spaghetti Sauce:
Crush tomatoes.
Add all ingredients to pot.
Simmer until reduced 1/2 and puree in blender.
**** Cook Italian sausage and serve to meateaters in tomato sauce*****
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