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EGGPLANT PARMIGIANA NON-VEGETARIAN Recipe

Ingredients

How to make it

  • In a large skillet heat 2 tbsp oil over med-high heat,
  • Saute onion, garlic and ground chuck, stirring occasionally until meat is done.
  • Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar; bring to a boil. Stirring with a wooden spoon.
  • Reduce heat and simmer covered 45 minutes, stirring occasionally.
  • Meanwhile, preheat oven to 350 Fahrenheit.
  • Lightly grease a 13x9x2 inch baking dish.
  • Wash eggplant, do not peel, cut cross wise, into 1/4 inch thick slices.
  • In pie pan combine eggs and 1 tbsp water.
  • In another pie pan, combine bread crumbs with 1/2 cup of the grated Parmesan cheese.
  • Preheat 1 tbsp olive oil in a large saute pan over med-high heat.
  • Dip eggplant into egg mixture then into bread crumb mixture and coat evenly.
  • Saute eggplant a few slices at a time , until golden brown on both sides. Add oil as needed.
  • Drain on paper towels.
  • Arrange half the saute eggplant slices in the bottom of the prepared pan.
  • Sprinkle with half of the remaining Parmesan cheese and half of the mozzarella slices; cover with half of the tomato/meat sauce.
  • Arrange remaining eggplant over sauce, cover with remaining sauce and mozzarella slices.
  • Sprinkle with rest of Parmesan cheese.
  • Bake uncovered 25 minutes, until cheese melts and top in lightly browned.
  • ( frozen: Bake at 350 covered for 45 min, uncover and bake for 15 more.)

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    " It was excellent "
    sparow64 ate it and said...
    Saving this to try.
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The Cook

thyme4ma Kissimmee, FL

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