Stadium Salsa Vegetarian Eggplant Parmesan
From salsagreg 13 years agoIngredients
- 1 jar Stadium salsa shopping list
- 12 ounces tomato paste shopping list
- 2 medium eggplant (peeled and cut ½” slices) shopping list
- 2 large onions, chopped shopping list
- 2 tsp salt shopping list
- ½ tsp pepper shopping list
- 2 tsp dried basil shopping list
- 2 bay leaves shopping list
- 1 tsp dried oregano shopping list
- 1 tsp dried thyme shopping list
- 2 tsp lemon pepper shopping list
- 4 minced garlic cloves shopping list
- 3 tbs extra virgin olive oil shopping list
- ¼ cup butter shopping list
- 1 tbs honey shopping list
- 2 lightly bean eggs shopping list
- 1 ½ cups Italian bread crumbs shopping list
- 8 cups finely shredded mozzarella cheese shopping list
- 1 cup grated parmesan cheese shopping list
How to make it
- Salt eggplant and place in a colander. Let stand for 30 min.
- Sauté onions, basil, bay leaves, oregano and thyme in oil until tender.
- Add Stadium Salsa, tomato paste, honey and lemon pepper, boil.
- Add garlic; simmer 10 minutes further (remove bay leaves).
- Rinse eggplant slices then dry.
- In a shallow dish, combine eggs and pepper; place Italian bread crumbs
- in another dish.
- Dip eggplant slices in egg, then coat with bread crumbs.
- Let stand for 5 minutes.
- In large skillet, cook half eggplant in 2 tbs butter for 3 minutes on each side.
- Repeat with remaining eggplant and butter.
- In each two greased 11” x 7” baking dishes, layer half of each of the
- eggplant, tomato sauce and mozzarella cheese.
- Repeat layers then sprinkle with Parmesan cheese.
- Bake for 35 minutes at 375°
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