Eggplant Parmigiana

An easy vegetarian main dish. My mom's recipe.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 1 eggplant parmigiana

Ingredients

• 1  eggplant
•  salt & pepper
•  breadcrumbs
•  egg
• 2  onions, chopped
• 2  green peppers, chopped
• 1 1⁄2 cups tomato puree
• 1  teaspoon mixed herbs (oregano, basil, thyme)
• 8  ounces  grated cheese

Directions

1. Slice eggplant.
2. Lightly salt and pepper each slice.
3. Dip each in bread crumbs, coating both sides.
4. Dip each in whisked egg and then again in bread crumbs, coating both sides.
5. Fry in 1/8 inch of oil until tender, turning once.
6. Layer in 2 quart baking dish.
7. Saute onions and peppers; add to eggplant.
8. Combine tomato and spices in skillet or sauce pan, heating through.
9. Pour sauce over vegetables.
10. Top with grated cheese.
11. Bake in 350F oven 20-30 minutes, until heated through and cheese is melted.