Eggplant Parmesan (version XXX)

Eggplant Parmigiana

(1 vote)

1 large eggplant
4 eggs, beaten
1-1/2 cups sliced mushrooms
3/4 cup diced celery italian bread crumbs
16 ounces tomato sauce
4 ounces firm tofu
2 bay leaves
1 16 ounce can tomatoes
4 ounces tomato paste
1 medium onion
6 ounces ricotta cheese
4 cloves garlic
1 pound mozzarella
1/4 cup grated parmesan cheese
olive oil

Cut eggplant into 1/4-inch thick slices. Dip in egg batter and then Italian bread crumbs. Brown in frying pan. Set aside.

Sauté a few minutes alone... firm tofu, diced into small squares and onion, diced before adding: fresh (preferably): garlic bay leaves, sliced mushrooms, celery. Sauté . Add: 16 ounces tomato sauce, 16 ounces whole tomatoes -mashed with juice, tomato past, basil, (to taste), oregano (to taste) Simmer 15 minutes or so.

Layer a 9x13 baking pan with fried eggplant, sauce, ricotta cheese, mozzarella cheese until all ingredients are used. Top with mozzarella sprinkled with grated parmesan. Bake at 400 about 1 hour, or until the cheese is melted and browning.

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