Eggplant Parmesan (version XXXIV)

Eggplant Parmigiana

1 tablespoon olive oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups total cereal, crushed (or use bread crumbs)
1 tablespoon parsley
1/4 teaspoon oregano
1 tablespoon salt
1/2 teaspoon pepper
1/2 cup parmesan cheese
1 pound mozzarella cheese, sliced
1 large eggplant or 2 small eggplants
1 egg, beaten
1 tablespoon olive oil
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
2 tablespoons parsley
1/4 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
4 cans (8-ounce) tomato sauce

Heat oil in skillet until smoking. Remove from heat and add garlic. Add cereal and seasonings. Pour into bowl and add Parmesan cheese. Slice eggplant lengthwise. Dip each piece into beaten egg, then cereal mixture. Heat 2 tablespoons oil in wok or skillet. Cook eggplant less than 30 seconds on each side. Drain.

To make sauce, heat oils and sauté‚ onion and garlic until soft. Add spices and tomato sauce. Simmer 30 minutes.

To assemble, layer eggplant, mozzarella cheese, Parmesan cheese and sauce. Repeat. Sprinkle top with Parmesan cheese and bake at 350 for 30 minutes or until cheeses are melted.

Yield: 6 servings.

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