Eggplant Parmesan (version XXXI)

Eggplant Parmigiana

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