Email to KANTUS KOOKERS      

Recipe Categories: vjohnson's HOME PAGEBREAD CAKESandPIES CASSEROLES CROCKPOT DESSERTS ICECREAMS PASTA POULTRY RICE SALADandDRESSING SideDish VEGETABLES

EGGPLANT PARMIGIANA




Source of Recipe


Submitted by Freda McBride






List of Ingredients



• 1/3 Cup chopped onion
  
• 1/4 Cup finely chopped celery
  
• 1 Small clove garlic, minced
  
• 2 Tablespoons cooking oil
  
• 1 16-ounce can tomatoes, cut up
  
• 1/2 Cup tomato paste
  
• 1 Bay leaf
  
• 1 Teaspoon dried parsley flakes
  
• 1/2 Teaspoon salt
  
• 1/2 Teaspoon dried oregano, crushed
  
• 1/4 Teaspoon pepper
  
• 1/2 Teaspoon salt
  
• 1 Medium eggplant, peeled and cut crosswise into 1/2-inch slices
  
• 1 Beaten egg
  
• 1/4 Cup cooking oil
  
• 2/3 Cup shredded parmesan cheese
  
• 6 to 8-ounce shredded mozzarella cheese
  






Instructions



1. For tomato sauce, in saucepan cook onion, celery, and garlic in 2 tablespoons oil till vegetables are tender. Stir in undrained tomatoes, tomato paste, bay leaf, parsley, 1/2 teaspoon salt, oregano, and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, about 15 minutes or till desired consistency, stirring occasionally. Discard bay leaf.
   
2. Combine flour and 1/2 teaspoon salt. Dip eggplant slices into beaten egg, then into flour mixture. In large skillet brown eggplant, half at a time, in 1/4 cup hot oil about 3 minutes on each side, adding additional cooking oil as needed. Drain well on paper toweling.
   
3. Arrange a single layer of eggplant in bottom of 10X6X2-inch baking dish, cutting slices to fit. Top with half of the Parmesan cheese, half of the sauce, and half of the mozzarella cheese. Repeat the layers of eggplant, Parmesan, tomato sauce, and mozzarella. Bake uncovered, in 400 degree oven for 15 to 20 minutes or till heated through. Makes 6 servings.
   






Final Comments


Can substitute store bought sauce (Spaghetti, marinara or primavera) for tomato sauce mixture.