Eggplant Parmesan

* Exported from MasterCook *

Eggplant Parmesan

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- chopped
2 Cloves garlic -- minced
2 lg Cans tomatoes
(approx. 32 oz ea)
1/2 cup Ketchup
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 cup Oil
1 md Eggplants
1/2 cup Grated Parmesan cheese
1 tablespoon Chopped parsley
1 cup Italian bread crumbs
1 cup Plain bread crumbs
1 tablespoon Oregano (optional)
1/2 pound Mozzarella cheese
Thinly sliced

Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to
New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup,
salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture
is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit
into fry pan) Do NOT slice ahead of time.) Add eggplant to HOT oil. Fry until
slightly browned. Press each slice against side of pan to drain oil before
removing. Add more oil as needed.

Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.

Place one layer of eggplant in a flat casserole dish.
Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate
layeres and top with mozzarella cheese.

PRODIGY(R) interactive personal service 09/20/93 7:25 PM
Bake at 350 degrees for 30 minutes.



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