Eggplant Parmesan (version XIII)
1 onion, chopped
Simmer onion, garlic, tomatoes, ketchup, salt, and pepper for 30 minutes.
2 garlic cloves, minced
56 ounces tomatoes, canned
1/2 cup ketchup
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup oil
2 small eggplants
1/2 cup parmesan, grated
1 tablespoon parsley, chopped
1 cup italian bread crumbs
1 cup plain bread crumbs
1 tablespoon oregano (optional)
1/2 pound mozzarella, thinly sliced
While simmering, add 1/2 cup oil to frying pan. Slice eggplant into 1/2-inch slices, slicing only enough at a time to fit into the frying pan. Fry in HOT oil until lightly browned. Press each slice against the side of the pan to drain oil before removing. Add more oil as needed.
Preheat oven to 350 degrees.
Mix Parmesan, parsley, bread crumbs, and oregano. Place a layer of eggplant in a flat casserole dish. Sprinkle with crumb mixture and cover with tomato mixture. Alternate layers. Top with mozzarella cheese. Bake 30 minutes.
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