Eggplant Parmesan Serves 6 2 tbsp butter (margarine) 1/2 c. chopped onion 1 crushed clove garlic 1 pound ground beef 1 (17-19 oz) can Italian tomatoes 1 (6 oz.) can tomato paste 2 tsp. oregano 1 tsp. basil 1 1/2 tsp. salt 1/4 tsp. pepper 1 tbsp. sugar 1 large unpeeled eggplant, cut into 1/2 in. thick slices 2 eggs, beaten 1/2 c. dry bread crumbs 1 1/4 c. grated Parmesan cheese 1/4 c. oil 1 (8 oz.) package of Mozzarella cheese 1 c. and 1 tbsp. water separated Oil or cooking spray for frying Preheat oven to 325 degrees. In a frying pan cook onion, garlic, and beef in butter until beef is brown. Blend in tomatoes, tomato paste, oregano, basil, salt, pepper, sugar, and cup of water. Bring to a boil, reduce heat; cook slowly for 20 mins. stirring occassionally. In a bowl combine eggs and 1 tbsp. water. Place bread crumbs on a plate. Coat eggplant with egg mixture, then bread crumbs. In frying pan, cook eggplant slices, a few at a time, in hot oil until brown and crisp on both sides. Layer ingredients as follows in baking dish: 1/2 eggplant, 1/2 Parmesan cheese, 1/2 Mozzarella cheese, 1/2 tomato mixture. Repeat layers. Bake at 325 degrees for 40-45 mins. until bubbly. |
