Eggplant Parmigiana Italian Recipe

Eggplant Parmigiana Italian Recipe

Ingredients

• 1 onion, chopped
• 2 cloves garlic, minced
• 2 lg cans tomatoes (approx. 32 oz ea)
• 1/2 cup ketchup
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup oil
• 1 md 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
• thinly sliced

Method

1. Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to New Orleans
2. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes
3. Add 1/2 c oil to frying pan while other mixture is simmering
4. Slice eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do NOT slice ahead of time
5. Add eggplant to HOT oil
6. Fry until slightly browned
7. Press each slice against side of pan to drain oil before removing
8. Add more oil as needed
9. Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl
10. Place one layer of eggplant in a flat casserole dish
11. Sprinkle with bread crumb mixture and cover with tomato mixture
12. Alternate layers and top with mozzarella cheese
13. Bake at 350 degrees for 30 minutes

Full List of Italian Recipes
Full List of Eggplant Recipes