↑
  • Recipe Index

Turnips 2 Tangerines

Fast. Easy. Affordable. Delicious Recipes.

  • Home
  • Work with Us
  • Recipe Box

Eggplant Parmesan

7/22/15 2 Comments

Share this...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Email this to someone
email

Eggplant Parmesan

Melanzane Alla Parmigiana is a typical Italian provincial dish. Perfect as a luncheon dish and one of my favorite ways to eat eggplant. When fresh eggplant is in season in your area, keep this delicious recipe in mind. Served with a small salad and fresh buttered Italian bread, you’ll have a meatless meal your whole family will love. They’ll ask you time and time again to make it.

 

Eggplant Parmesan

 

Ingredients

  • 1 1/2 tablespoons
    olive oil
  • 3 tablespoons
    finely chopped onion
  • 3 (8 oz) cans
    tomato sauce
  • 1 1/2 teaspoons
    dried oregano
  • 1/2 teaspoon
    dried basil leaves
  • 3/4 teaspoon
    salt
  • 1 large (about 1 1/2 pounds)
    eggplant
  • 2
    eggs, lightly beaten
  • 1 1/4 cups
    seasoned dry bread crumbs
  • 1/2 cup
    olive oil
  • 1/2 pound
    mozzarella cheese, sliced
  • 4 tablespoons
    grated Parmesan cheese, divided

Cooking Directions

  1. Make Tomato Sauce:
  2. In hot oil in a small saucepan, saute onion until golden, about 3 minutes. Add the tomato sauce, oregano, basil, and salt; simmer 5 minutes. Set aside.
  3. Preheat oven to 400º
  4. Pare eggplant; cut crosswise into 1/4-inch thick slices.
  5. Mix together the bread crumbs and 2 tablespoons Parmesan cheese.
  6. Dip slices into lightly beaten eggs, then dip into bread crumb mixture, coating completely.
  7. Meanwhile, slowly heat 1/2 cup oil in a large skillet. Saute eggplant slices, a few at a time, until golden brown, about 3 minutes on each side. Add more oil as needed. Drain eggplant slices well on paper towels.
  8. In a 12 x 8 x 2 inch baking dish, layer half of the eggplant slices, top with half of the tomato sauce mixture, and half of the mozzarella cheese slices. Repeat layers. Sprinkle top with Parmesan cheese.
  9. Bake uncovered 15 to 20 minutes or until cheese is melted and sauce is bubbly.

Stuffed Round Zucchini

String Pie

Share this...
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Email this to someone
email

Made this recipe? Be sure to share it on Instagram and follow Turnips 2 Tangerines for all the latest

You Might Also Like...

  • Smoked Salmon Cream Cheese RangoonSmoked Salmon Cream Cheese Rangoon
  • Zucchini Squash CasseroleZucchini Squash Casserole
  • Butternut Squash RavioliButternut Squash Ravioli
  • Booze Dogs Smoked Bratwurst SoupBooze Dogs Smoked Bratwurst Soup

Casserole Recipes Cheese Recipes Easy Recipe Eggplant Fast and Affordable Italian Recipes

Comments

  1. LNLVNDR says

    July 23, 2015 at 12:14 am

    Thanks! One of my favorites too~ Lynn

    Reply
  2. Lita says

    July 22, 2015 at 7:17 pm

    Love your simple recipe. This is one of my favorites. Thanks for sharing.

    Linda

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome

I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

Recipe Archives

Categories

Recipes
Featured Author
Featured Author
view my recipes
Featured Author
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Home
  • About Me
  • Disclosure


about | privacy | disclosure
Copyright ©2019, Turnips 2 Tangerines. All Rights Reserved.
Design by Pixel Me Designs

Click below to consent to the use of the cookie technology provided by vi (video intelligence AG) to personalize content and advertising. For more info please access vi's website.