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EGGPLANT PARMESAN 1 lb. eggplant 1 egg 2 tsp. water 3/4 tsp. dried oregano leaves salt and pepper 1/2 c. oil 1 1/2 c. Italian Sauce 1 1/2 c. Mozzarella cheese, shredded 1/2 c. Parmesan cheese, grated Italian Sauce: 1/4 c. butter or oil 1 c. chopped onion 2 cloves garlic, crushed 1 tsp. salt 1/2 tsp. pepper 1/2 c. green pepper, chopped 35 oz. tomatoes, undrained (canned) 6 oz. tomato paste 1/4 tsp. oregano leaves, dried Italian Sauce: In a large saucepan, saute onion, garlic and celery in butter, stirring for 5 minutes. Add remaining sauce ingredients; mix well. Bring to boil, stirring. Reduce heat; simmer, covered, stirring occasionally. Cook for about 2 hours. Cut eggplant crosswise into 1/2-inch slices; sprinkle with salt. Let stand 30 minutes; rinse and drain. Dip egg- plant in mixture of egg, water, oregano, salt and pepper. Saute in oil until brown, about 8 minutes. Spread 3/4 cup Italian sauce in a 13 x 9-inch baking pan; arrange eggplant over sauce. Sprinkle with Mozzarella cheese; spoon remaining sauce over. Sprinkle with Parmesan cheese. Bake at 350 degrees until eggplant is tender, about 20 minutes. Makes 4 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |