Eggplant Parmesan

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Eggplant Parmesan

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Eggplant Parmesan

  1. 1. Eggplant Parmesan<br />
  2. 2. Ingredients<br />1 small eggplant<br />1 tbs. salt<br />1 tsp. pepper<br />1 cup Italian breadcrumbs<br />½ cup grated Parmesan cheese<br />2 eggs<br />1 medium onion<br />2 garlic gloves<br />28 oz. can crushed tomatoes<br />1 tsp. sugar<br />¼ cup fresh basil<br />½ tsp. dried oregano<br />16 oz. cottage cheese<br />½ cup feta cheese<br />½ cup shredded mozzarella<br />
  3. 3. Cut eggplant crosswise into 1/8-inch thick slices…<br />
  4. 4. …sprinkle evenly ¾ tsp. salt and ½ tsp. pepper.<br />
  5. 5. Mix eggs and 3 tbsp. Parmesan cheese...<br />
  6. 6. …dip eggplant in egg mixture...<br />
  7. 7. …dredge in breadcrumbs...<br />
  8. 8. …arrange slices on rack, bake for 16 minutes, turning after 8 minutes.<br />
  9. 9. Sauté onion and garlic, about 5 minutes.<br />
  10. 10. Add tomatoes, salt, pepper, sugar, basil, and oregano; bring to a boil. Reduce heat, and simmer, about 10 minutes.<br />
  11. 11. Stir together cottage cheese and feta cheese.<br />
  12. 12. Put 1/3 of tomato mixture in baking dish...<br />
  13. 13. …arrange 1/3 of eggplants...<br />
  14. 14. …add 1/3 cheese mixture…<br />
  15. 15. …repeat twice, ending with tomato mixture.<br />
  16. 16. Bake at 350˚ for 35-40 minutes, add mozzarella and parmesan cheese after 25-30 minutes.<br />
  17. 17. Eggplant Parmesan<br />

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