Recipe

Individual Italian Eggplant Recipe

	Misspattiecakes / All my dishes 1 year, 4 months ago Baked with parmesan cheese and savory seasonings, elegant eggplant boasts an Italian-style sauce and mozzarella topping. Consider serving larger portions as a meatless main dish. Prep:20m Cook:14m Servings:8	Misspattiec
	warm cheesy with savory seasoning

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sean_mcgee

Ingredients

Individual Italian Eggplant

Sauce:

¼ cup olive oil

½ cup chopped onion

1 clove garlic, minced

3 cans (14.5 to 16 oz each) whole peeled tomatoe

3 cans (8 oz each) tomato sauce

¼ cup chopped green bell pepper

1 ½ tsp dried rosemary leaves

1 ½ tsp dried oregano leaves

½ tsp salt

Dash of pepper

1 cup onion cut into ¾” pieces

1 cup green bell pepper cut into ¾” pieces

Eggplant:

2 medium eggplant

1 cup milk

2 extra-large eggs

2 cups fine, dry bread crumbs

2 tbsp dried parsley flakes

3 tbsp grated parmesan cheese

1 tsp dry Italian dressing mix

½ cup all-purpose flour

8 slices (1 oz each) mozzarella cheese

Directions

For sauce, heat oil in large saucepan or Dutch oven over medium-low heat

. Add chopped onion and garlic and cook, stirring frequently, 3 minutes.

Add tomatoes and their juice, breaking up tomatoes with large spoon.

Add tomato sauce, chopped green pepper, rosemary, oregano, salt and pepper.

Bring to a boil.

Reduce heat and simmer uncovered 1 hour.

Add onion and green pepper pieces and continue simmering 10 minutes or until vegetables are tender.

While sauce simmers, peel eggplant, remove ends, and slice lengthwise into 1/3” thick slices.

Heat oven to 350°F. Lightly grease baking pan large enough to hold eggplant in a single layer.

In shallow bowl, whisk together milk and eggs until well blended. In separate shallow bowl, mix bread crumbs, parsley flakes, parmesan cheese, and dressing mix

. Coat eggplant with flour, shaking off excess

. Dip into milk mixture, then into bread mixture, coating evenly. Place in baking pan.

Bake 12 to 14 minutes or until very tender.

Spoon enough sauce onto eggplant to cover.

Top with cheese slices

. Continue baking 1 minute or until cheese melts. Spoon remaining sauce onto serving plate and top with eggplant.

8 Servings

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