Eggplant Parmigiana Recipe
One of the most effective ways to comfort yourself is to try preparing this Eggplant Parmigiana. It is an amazing Main Dish to set the European table. This Eggplant Parmigiana is surely going to make you popular amongst your friends once you treat them to it.
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientEggplant
Ingredients
Butter or margarine - 2 tablespoons
Onion - 1/2 cup, chopped
Garlic - 1 clove, crushed
Ground chuck - 1 lb
Italian tomatoes - 1 can (1 lb, 1 oz), undrained
Tomato paste - 1 can (6 oz)
Dried oregano leaves - 2 teaspoons
Dried basil leaves - 1 teaspoon
Salt - 1-1/2 teaspoons
Pepper - 1/4 teaspoon
Brown sugar - 1 tablespoon
Eggplant - 1 large (1-1/2 lb)
Eggs - 2, slightly beaten
Packaged dry bread crumbs - 1/2 cup
Parmesan cheese - 1-1/4 cups, grated
Salad oil - 1/3 cup
Mozzarella cheese - 1 pkg (8 oz), sliced
Directions
GETTING READY
1. In hot butter in large skillet, saute onion, garlic and chuck until meat is no longer red—about 5 minutes.
2. Bring to boiling adding tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
3. Reduce heat and simmer, uncovered, 20 minutes.
4. Preheat oven to 350F.
5. Lightly grease a 13-by-9-by-2-inch baking dish.
6. Wash eggplant and do not peel.
7. Cut crosswise into slices 1/2 inch thick.
MAKING
8. In pie plate, combine eggs and 1 tablespoon water and mix well.
9. On a sheet of waxed paper, combine bread crumbs with 1/2 cup Parmesan cheese and mix well.
10. Dip eggplant slices into egg mixture, coating well.
11. Dip into crumb mixture, coating evenly.
12. Saute eggplant slices, a few at a time, in 1 table- spoon hot oil until golden-brown and crisp on both sides.
13. Add more oil as needed.
14. Arrange half the eggplant slices in bottom of prepared baking dish.
15. Sprinkle with half of the remaining Parmesan cheese.
16. Top with half the mozzarella cheese and cover with half the tomato sauce.
17. Arrange remaining eggplant slices over tomato sauce.
18. Cover with rest of Parmesan, tomato sauce, and mozzarella.
19. Bake uncovered, 25 minutes until mozzarella is melted and slightly browned.
SERVING
20. Serve with garnish as desired.
1. In hot butter in large skillet, saute onion, garlic and chuck until meat is no longer red—about 5 minutes.
2. Bring to boiling adding tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
3. Reduce heat and simmer, uncovered, 20 minutes.
4. Preheat oven to 350F.
5. Lightly grease a 13-by-9-by-2-inch baking dish.
6. Wash eggplant and do not peel.
7. Cut crosswise into slices 1/2 inch thick.
MAKING
8. In pie plate, combine eggs and 1 tablespoon water and mix well.
9. On a sheet of waxed paper, combine bread crumbs with 1/2 cup Parmesan cheese and mix well.
10. Dip eggplant slices into egg mixture, coating well.
11. Dip into crumb mixture, coating evenly.
12. Saute eggplant slices, a few at a time, in 1 table- spoon hot oil until golden-brown and crisp on both sides.
13. Add more oil as needed.
14. Arrange half the eggplant slices in bottom of prepared baking dish.
15. Sprinkle with half of the remaining Parmesan cheese.
16. Top with half the mozzarella cheese and cover with half the tomato sauce.
17. Arrange remaining eggplant slices over tomato sauce.
18. Cover with rest of Parmesan, tomato sauce, and mozzarella.
19. Bake uncovered, 25 minutes until mozzarella is melted and slightly browned.
SERVING
20. Serve with garnish as desired.
