Prep 1 hr 30 mins
Cook 40 mins
Got this from a physician I used to work with. My family likes it.
- 1 egg, beaten
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 2 medium eggplants, peeled and cut into 1/2 inch slices
- 1 (28 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 1 (16 ounce) can tomatoes, drained
- 1⁄4 cup Burgundy wine
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 10 ounces sliced mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- Combine egg, milk, and 1 tablespoon vegetable oil; gradually add to flour, beating until smooth.
- Dip eggplant in flour mixture; fry in hot oil until golden brown.
- Drain well on paper towels, and set aside.
- Combine the next 9 ingredients in a medium saucepan, mixing well.
- Simmer sauce 10 minutes.
- Arrange half of eggplant slices in a lightly greased 13x9 inch baking dish.
- Top with half of mozzarella cheese.
- Spoon half of tomato mixture over cheese.
- Repeat layers.
- Top with Parmesan cheese.
- Bake at 350 degrees for 30 to 40 minutes or until sauce is bubbly.
The taste is wonderful and delicious, reminds me of the eggplant parmigiana at a fine Italian restaurant. A little time consuming to prepare, but the results are well worth it. I shared it with a cousin and her family and they loved it too! I will make the dish again and I have a feeling that it is going to become a family favorite!
Sorry Nurse Di for the low rating. This is the first recipe of yours that wasn't a keeper at our place. My family thought it was to heavy on the tomatoes. Maryanne
I live in a very small town and don't get to go to many good restaurants. One of my husband's favorite meals is eggplant parmisan. I thought I would surprise him by attempting to make this. It was time-consuming but I followed your directions and it turned out real well. My husband was impressed because I usually don't put much effort into cooking and the dish was so delicious. The sauce was well seasoned and the eggplant was tender. Will have to save this one for special occasions, though. But I'll get treated like a queen for a while. Thanks.