Eggplant Parmesan
From chefmeow 16 years agoIngredients
- 2 tablespoons oil shopping list
- 1/2 cup chopped onions shopping list
- 1/2 cup chopped celery shopping list
- 1/2 cup chopped green pepper shopping list
- 1 cup chopped fresh mushrooms shopping list
- 1 crushed clove of garlic or 1 teaspoon garlic salt shopping list
- 1 pound ground beef shopping list
- 1 large can Italian tomatoes chopped shopping list
- 6 ounce can tomato paste shopping list
- 2 teaspoons oregano shopping list
- 1 teaspoon basil shopping list
- 1/4 teaspoon pepper shopping list
- 1 tablespoon sugar shopping list
- 1 large unpeeled eggplant cut into 1/2" thick slices shopping list
- 2 beaten eggs shopping list
- 1/2 cup dried bread crumbs shopping list
- 1-1/4 cup grated parmesan cheese shopping list
- 1/4 cup oil shopping list
- 8 ounces mozzarella cheese shopping list
- oil for frying shopping list
How to make it
- In frying pan cook onions, celery, green pepper, garlic and mushrooms in oil stirring frequently.
- Add beef and cook until brown.
- Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water.
- Bring to a boil then reduce heat and cook slowly for one hour stirring occasionally.
- In bowl combine eggs and 1 tablespoon water.
- Place bread crumbs on a plate.
- Coat eggplant with egg mixture then with crumbs.
- In a frying pan cook slices a few at a time in hot oil until brown and crisp on both sides.
- Layer ingredients as follows: 1/2 of eggplant, 1/2 parmesan cheese, 1/2 Mozzarella cheese, and 1/2 tomato mixture then repeat layer and bake at 325 for 50 minutes.
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