Eggplant Parmesan
vegetables
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
Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes localto New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do NOT slice ahead of time.) Add eggplant to HOToil. Fry until slightly browned. Press each slice against side of pan to drain oil before removing. Add more oil as needed. Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl. Place one layer of eggplant in a flat casserole dish. Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate layeres and top withmozzarella cheese. PRODIGY(R) interactive personal service 09/20/93 7:25 PM Bake at 350 degrees for 30 minutes.
Yield: 8 servings
Preparation Time: 0:0
