EGGPLANT PARMESAN (Lucy’s)
2 large eggplants
6-8 eggs, beaten
1/2 c. Parmesan cheese
salt and pepper to taste
2 c. Progresso Italian bread crumbs
1 lb. thinly sliced Mozzarella cheese
1 qt. marinara sauce
Peel and slice eggplant into 1/4 inch thick slices. Mix eggs, Parmesan cheese and salt and pepper to taste. Dip in the egg mixture then roll into the breadcrumbs and lightly brown in the olive oil. Layer eggplant slices onto the bottom of a (9x13 inch) glass baking pan with a little marinara sauce spread on the bottom. Top with marinara sauce, cover with 1/3 of mozzarella cheese and repeat. Bake, uncovered, 350° for 30 minutes or til lightly browned. Cool for 10 minutes and then cut into squares.
3-4 T. olive oil
1 can (16 oz.) crushed tomatoes
1/4 t. fresh oregano
1 clove garlic, minced
3 t. chopped, fresh parsley
1 t. dried basil
salt and pepper to taste (about 1/4-1/2 t. ea.)
Lightly sauté garlic in the olive oil. Remove from heat and add the remaining ingredients. Simmer, uncovered, for 30 minutes, stirring occasionally (add water if it becomes too thick).
(recipe will cover 1 lb. of pasta)
Eggplant Parmesan And Marinara Sauce recipe is published in our September, 2012 Menu Minder, Issue #347.