Eggplant Parmesan
Serving Size : 8
Ingredients for prepare Eggplant Parmesan
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | | onion - chopped |
| 2 | cloves | garlic - minced |
| 2 | large cans | tomatoes - (approx. 32 oz ea) |
| 1/2 | cup | ketchup |
| 3/4 | teaspoon | salt |
| 1/4 | teaspoon | pepper |
| 1 | cup | oil |
| 1 | medium | eggplants |
| 1/2 | cup | grated parmesan cheese |
| 1 | tablespoon | chopped parsley |
| 1 | cup | Italian bread crumbs |
| 1 | cup | plain bread crumbs |
| 1 | tablespoon | oregano - (optional) |
| 1/2 | pound | mozzarella cheese |
recipe Eggplant Parmesan
Add 1 or 2 creole tomatoes, if
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they are in season (These are tomatoes local to New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup,
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salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while
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other mixture is simmering. Slice eggplant into 1/2 inch slices (slice only enough to
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fit into fry pan) Do NOT slice ahead of time.) Add eggplant to HOT oil. Fry until slightly browned. Press
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each slice against side of pan to drain oil before removing. Add more oil as needed.
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Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl. Place one layer of eggplant in a flat casserole
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dish. Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate
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layers and top with mozzarella cheese.
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