Eggplant (Aubergine) Parmesan
photo by Andys Wife
- Ready In:
- 3hrs
- Ingredients:
- 17
- Serves:
-
10
ingredients
-
Tomato or Meat Sauce
- 1 lb ground chuck, browned & drained
- 1 medium onion
- 1 garlic clove
- 1 tablespoon sugar
- 1 tablespoon italian seasoning
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt & pepper
- i always add alittle extra oregano
-
Eggplant
- 2 medium eggplants, peeled & sliced about 1/2 inch thick
- 1 -2 egg (beaten)
- 1 cup Italian breadcrumbs, about
- 1 (16 ounce) container ricotta cheese
- 1 (12 ounce) package shredded mozzarella cheese
- 1⁄2 cup parmesan cheese
- oil (for frying)
directions
- TO MAKE SAUCE: In large dutch oven; Fry garlic & onion; add chop meat and brown, breaking up into small pieces; drain and return to pan. Add tomatoes, sauce, paste, sugar and spices. Bring to boil; cover and simmer about 1 hour.
- Salt eggplant slices on both sides.
- Place in colander to drain for about 30 minute.
- Pat dry.
- Preheat oven to 350.
- Heat oil in fry pan (don't be skimpy with the oil) Dip each slice of eggplant in egg& then coat with breadcrumbs.
- Fry each side until a light golden brown, then place on paper towel until all slices are fried.
- You will have to replace the oil after a few batches because it becomes very dark& nasty.
- When all eggplant has been fried and drained on paper towels you will start the arrangement process.
- Spread a thin layer of sauce on bottom of large baking tray.
- Arrange some eggplant slices, some Ricotta cheese, some mozzarella, some parmesan and some sauce.
- Keep layering in this order (usually about 3 layers).
- Cover top with sauce.
- Bake about 40 minutes.
- Take out of oven& sprinkle mozzarella cheese on top& cover with foil& let sit for about 10 minutes.
- FORGOT TO ADD: Mix Ricotta with beaten eggs and salt and pepper until creamy.
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Reviews
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This was wonderful! I had never had eggplant before. I grew one in my garden and it exploded! The only thing I did diff. was dredge mine in flour before breadcrumbs/habit, and used my lasagna pan. I used the cooling rack idea to drain eggplant and I can see why it is a good idea! Also, It was huge! We are a fam of 5 (Big Eaters!) and we had 2 full dinners. Thanks for a new family fave!
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This recipe was awesome! My husband didn't want eggplant for dinner, then he couldn't stop eating. This will be the only eggplant parmesan recipe I use. I have to add one more thing. This sauce has now become our regular spaghetti sauce. My DH says it doesn't even give him heartburn, and it is simple and tastes great.
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I loved this recipe!! The sauce was perfect:) The only thing I did a little differently is when preparing the eggplant, I put the salted slices on cooling racks placed over paper towels. They drain better. Then I blot them with paper before dipping. EXCELLENT recipe!! Next time I'm making atleast a double batch! There were no left overs, and I wanted more the next day! Thank you for posting:)
RECIPE SUBMITTED BY
Boca Pat
United States