Eggplant Parmesan

[Guest guest]

FYI

 

It amazes me that people think eating eggs is considered vegetarian. Eggs

are chicken ovum and definitely not considered vegetarian.

 

There are several egg replacers on the market that can be used as thickening

agents.

 

Thanks!

 

 

-

" nicole Panos " <N1kolleta

 

Saturday, September 13, 2003 8:05 PM

Eggplant Parmesan

 

 

* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Casseroles Ragú

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Italian seasoned bread crumbs

1 1/4 cups grated Parmesan cheese

2 medium eggplants -- cut into 1/4 " slices

4 eggs -- beaten

Olive or vegetable oil

1 jar Ragú Chunky Gardenstyle Pasta Sauce

1 1/2 cups shredded Mozzarella cheese (6 ounces)

 

Preheat oven to 375 degrees F.

In a medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese.

Dip each eggplant slice into egg, then into bread crumb mixture. In a

large skillet, brown eggplant in hot oil on both sides; drain on

paper towels.

Evenly spread 1 cup pasta sauce in a 13 × 9-inch baking dish. Overlap

eggplant slices over sauce. Top with remaining pasta sauce and 3/4

cup Parmesan cheese. Bake, covered, 45 minutes. Uncover and sprinkle

with Mozzarella cheese. Bake 10 minutes, or until cheese melts.

 

Serves 6-8.

 

Source:

" Ragú "

S(Internet address):

" http://www.eat.com/index.html "

 

- - - - - - - - - - - - - - - - -

- -

 

Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from

fat); 18g Protein; 29g Carbohydrate; 123mg Cholesterol; 1147mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 4866 0 0 0 986 471 922

 

 

 

 

 

 

 

 

[Guest guest]

Baked Individual Eggplant Parmesan

 

2 - 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese

 

For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

I don't know what kind she gets but 1 can has balsamic vinegar and the other has

garlic.

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil

 

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few

slices in a colander and sprinkle with a little of the salt. Continue to

slice the eggplants and place them in the colander with salt. Place a plate

that just covers the eggplant on top, and then weight it down with a heavy

can or canister. Let the eggplant drain in the sink for about 45 minutes.

Pat the eggplant dry.

 

While the eggplant is drying, begin the sauce by heating the olive oil in a

heavy saucepan. Add the onion and cook until soft. Add the garlic and cook

an additional minute or two. Next add the tomatoes, salt pepper, and red

pepper flakes. Cook over low heat until the sauce has thickened, about 30

minutes. Add the chopped basil and mix well.

 

Turn on the broiler in the oven and place the eggplant slices flat on a

lightly greased baking sheet. Lightly brush the top of the eggplants with

olive oil and then broil until lightly browned. Turn the eggplant, and brown

the other side. Continue in this manner until all of the eggplant slices

have been browned.

 

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a

little sauce to just barely cover the bottom of the pan. Place a layer of

eggplant slices side by side without touching each other. Spoon a little

sauce on each slice, and then sprinkle a little of each of the grated

cheeses. Choose another slice of equal size for each of the prepared

eggplant slices in the pan, and cover each one with this second slice. Spoon

some sauce on each of these slices, and then sprinkle with the remaining

cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40

minutes.

 

Like I said I don't know the originator but whomever it was a big thank you.

 

 

 

 

[Guest guest]

Tell your wife thanks for sharing her recipe and thank you for typing it up

Jack.

Judy

-

Jack Allen

Saturday, January 13, 2007 4:21 PM

Eggplant Parmesan

 

 

 

Baked Individual Eggplant Parmesan

 

2 - 3 Medium Eggplants

6 Tablespoons Coarse Salt

2 Tablespoons Olive Oil

1 1/2 Cups Grated Mozzarella Cheese

1 1/2 Cups Grated Parmesan Cheese

 

For The Sauce:

2 (15 Ounce) Cans Imported Chopped Italian Tomatoes

I don't know what kind she gets but 1 can has balsamic vinegar and the other

has garlic.

1/2 Cup Finely Chopped Onion

2 Cloves Garlic, Peeled And Minced

2 Tablespoons Olive Oil

Salt & Pepper

Red Pepper Flakes (Optional)

3 Tablespoons Finely Chopped Fresh Basil

 

Cut the eggplants lengthwise into 3/4 to 1 inch thick slices. Place a few

slices in a colander and sprinkle with a little of the salt. Continue to

slice the eggplants and place them in the colander with salt. Place a plate

that just covers the eggplant on top, and then weight it down with a heavy

can or canister. Let the eggplant drain in the sink for about 45 minutes.

Pat the eggplant dry.

 

While the eggplant is drying, begin the sauce by heating the olive oil in a

heavy saucepan. Add the onion and cook until soft. Add the garlic and cook

an additional minute or two. Next add the tomatoes, salt pepper, and red

pepper flakes. Cook over low heat until the sauce has thickened, about 30

minutes. Add the chopped basil and mix well.

 

Turn on the broiler in the oven and place the eggplant slices flat on a

lightly greased baking sheet. Lightly brush the top of the eggplants with

olive oil and then broil until lightly browned. Turn the eggplant, and brown

the other side. Continue in this manner until all of the eggplant slices

have been browned.

 

Preheat oven to 350 degrees. F. In a large baking pan, first spoon in a

little sauce to just barely cover the bottom of the pan. Place a layer of

eggplant slices side by side without touching each other. Spoon a little

sauce on each slice, and then sprinkle a little of each of the grated

cheeses. Choose another slice of equal size for each of the prepared

eggplant slices in the pan, and cover each one with this second slice. Spoon

some sauce on each of these slices, and then sprinkle with the remaining

cheese. Bake the eggplant until bubbly and lightly browned, about 35 to 40

minutes.

 

Like I said I don't know the originator but whomever it was a big thank you.