Guest guest Posted September 14, 2003 Report Share Posted September 14, 2003 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 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. Quote Link to comment Share on other sites More sharing options...
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