Eggplant Parmesan (version X)

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1 large eggplant
1 large tomato (beefsteak style is best)
1 large vidalia onion
1 tablespoon butter or margarine
1 tablespoon extra light olive oil
2 tablespoons grated parmesan cheese
1 tablespoon chopped (dried) basil
1/2 tablespoon chopped (dried) oregano
1 pinch garlic powder
1/2 cup fine bread crumbs (seasoned)

Preheat oven to 350 degrees

Have an approx. 12-inch square covered glass casserole pan ready.

Wash and slice the eggplant into 3/4-inch to 1 inch slices. Do not peel! Set eggplant slices aside. Wash and slice the tomato (peel if desired - I do not peel them) and remove seeds. Set tomato slices aside. You should have at least as many tomato slices as you have eggplant slices.

In a medium saucepan start 2 cups of water to boil While water is warming toward boil, chop the onion, (do not mince) leaving some larger pieces. Place the butter (margarine) and olive oil in a medium saucepan, and start the onions to sauté. Sauté until clear but NOT brown. Once the water is boiling, place the eggplant slices into it and boil for 3 ~ 4 minutes. Drain the eggplant after 5 minutes.

Take 1/4 of the sautéed onions and spread on the bottom of the casserole pan. Using tongs, carefully place the eggplant slices 1 layer thick in the bottom of the casserole pan. It should cover the whole bottom. Spread evenly 1/2 of the remaining sautéed onion over the eggplant sprinkle 1/2 of the basil over the eggplant evenly. Sprinkle 1/2 of the oregano over the eggplant evenly. Mix the remaining basil and oregano with the bread crumbs, garlic powder and parmesan cheese. Sprinkle 1/4 of the bread crumb/spice mixture over the eggplant. Place one tomato slice over each slice of eggplant. Spread evenly the remaining sautéed onion over the tomato layer. Sprinkle the rest of the bread crumb/spice mixture evenly over the top of the casserole. Cover, bake for 15 minutes, Remove cover, bake for additional 5 minutes.

Serves about 5.

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