This is a recipe for those who don't like to eat meat at every meal and are looking for some alternatives. This is a recipe for Eggplant Parmesan. My first thought was is was going to taste like vegetables, but it as A LOT of flavor! Also, if you have never had eggplant before, this is a good recipe to test the waters.
Eggplant Parmesan
Yields: About 8 Servings
Ingredients:
- 2 Medium Eggplants
- 1/4 t. Salt
- 1/4 t. Pepper
- 1 1/2 c. Dry Bread Crumbs
- 1 Egg, Slightly Beaten
- 28 oz. Tomato Sauce
- 1 Clove Garlic
- 2 T. Olive Oil
- 4 oz. Mozzarella Cheese
- 2 t. Basil
- 4 T. Parmesan Cheese, Grated
Directions:
Preheat the oven to 350 degrees and grease 9 X 13 baking dish with butter. Wash eggplant and cut into 1/4 in. rounds. Do not peal the skin off. Season with salt and pepper.
Heat tomato sauce and garlic in a sauce pan.
Dip rounds into bread crumbs then into egg then back into bread crumbs.
Heat olive oil in a skillet. Fry eggplant rounds until tender and golden brown on both sides. Drain on a plate lined with paper towels.
Line the buttered baking dish with tomato sauce. Place a layer of eggplant over the sauce. Cover with mozzarella cheese, more sauce, a sprinkle of basil and parmesan cheese. Repeat until dish is full.
Bake in oven for 25-30 minutes. AND ENJOY!
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