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Eggplant Parmesan Recipe

Submitted by RecipeTips.com

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An easy Italian dish - great way to use eggplant and fresh tomatoes.

Eggplant Parmesan Recipe (+)

Directions

Cut eggplants into rounds, approximately 1/2 inch wide, peeled or unpeeled.
Sprinkle with salt and leave to drain in colander for at least 1 hour.
In a medium saucepan, heat oil and add onion.
Cook over medium heat until translucent, 5-8 minutes.
Stir in garlic and tomatoes (add 3 tablespoons of water if using fresh tomatoes).
Season with salt and pepper.
Add basil or parsley.
Cook 20-30 minutes.
PurÃ©e in a food processor.
Pat eggplant dry with paper towels.
Place flour in a flat pan and toss eggplant to coat.
Heat 2 tablespoons of oil in a large frying pan.
Add one layer of eggplant and cook over low-medium heat with the pan covered until soft and lightly browned.
Turn and cook the other side.
Remove from pan to a paper towl and repeat with remaining slices.
Preheat oven to 350Â°.
Grease a 9x11 baking dish.
Spread a small amount of the tomato sauce on the bottom of the pan. (approximately 1/2 cup.)
Cover with a layer of eggplant.
Sprinkle with parmesan and season with salt and pepper.
Cover with a layer of mozzarella.
Spoon on more tomato sauce and repeat until all ingredients are used, ending with tomato sauce and a sprinkling of parmesan cheese.
Drizzle with olive oil and bake for 40-45 minutes or until cheese is golden brown and bubbly.

Container: 9x11 baking dish

Prep Time: 1 hour

Cook Time: 45 minutes

Serving Description: 3 x 3 inch square serving

Ingredients

-		2 pounds eggplant (2 medium sized)
-		1 cup flour for coating
-		2 tablespoons oil for frying (canola or olive oil)
-		1/2 cup parmesan cheese
-		2 cups mozzarella cheese, sliced thin
		salt and pepper to taste

		TOMATO SAUCE
-		4 tablespoons olive oil
-		1 medium onion, finely chopped
-		1 clove garlic, finely chopped
-		1 pound tomatoes, fresh or canned, chopped with their juice
		salt and pepper to taste
		a few leaves of fresh basil or parsley

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