Tasty Eggplant Parmesan Recipe
This Eggplant Parmesan is one of tastiest eggplant and cheese combos that I've ever tasted ! Try this seasoned and flavored vegetable and cheese casserole for your next meal ! Your suggestions for this Eggplant Parmesan are welcome.
Ingredients
1 eggplant (1 pound)
2 eggs, beaten
1/4 cup undiluted evaporated milk
2/3 cup fine dry bread crumbs
2 tablespoons finely chopped onion
1 small clove garlic, minced
1 tablespoon olive oil
3 cups chopped fresh tomatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated Parmesan cheese
6 slices mozzarella cheese
Directions
1. Remove peel from eggplant; cut into 1/2-inch slices. Coat with a mixture of beaten egg and evaporated milk, then coat with crumbs.
2. For tomato sauce, mix onion, garlic and olive oil in a 1-quart glass measuring pitcher. Cook uncovered in microwave oven 3 minutes
at High; stir once. Add tomatoes, salt and pepper; stir. Cook uncovered 15 minutes at High; stir once.
3. Layer one-third of the eggplant slices, 1/3 cup Parmesan cheese and 1/3 cup sauce in a 2-quart glass casserole. Repeat twice. Cover with waxed paper.
4. Cook in microwave oven 12 minutes at High, or until eggplant is fork-tender; rotate dish one-half turn once.
5. Top eggplant mixture with cheese slices. Heat uncovered in microwave oven 45 seconds at High, or until cheese melts.
2. For tomato sauce, mix onion, garlic and olive oil in a 1-quart glass measuring pitcher. Cook uncovered in microwave oven 3 minutes
at High; stir once. Add tomatoes, salt and pepper; stir. Cook uncovered 15 minutes at High; stir once.
3. Layer one-third of the eggplant slices, 1/3 cup Parmesan cheese and 1/3 cup sauce in a 2-quart glass casserole. Repeat twice. Cover with waxed paper.
4. Cook in microwave oven 12 minutes at High, or until eggplant is fork-tender; rotate dish one-half turn once.
5. Top eggplant mixture with cheese slices. Heat uncovered in microwave oven 45 seconds at High, or until cheese melts.
