Eggplant Parmesan

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* Exported from MasterCook *

 

Eggplant Parmesan

 

Recipe By :Joanne Gibbs, High Point, North Carolina

Serving Size : 6 Preparation Time :0:35

Categories : Main Dishes March, 2001

 

 

Amount Measure Ingredient -- Preparation Method

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3 large eggs

3 tablespoons water

3/4 cup Italian-seasoned breadcrumbs

2 tablespoons grated Parmesan cheese

1 large eggplant -- peeled & cut into 1/2 " thick slices

3 tablespoons olive oil

1/4 cup grated Parmesan cheese -- divided

1 8 oz package shredded mozzarella cheese -- divided

3 cups Pasta Sauce -- (see recipe)

 

WHISK together eggs and 3 tablespoons water until blended. COMBINE breadcrumbs

and 2 tablespoons Parmesan cheese.

 

DIP eggplant slices into egg mixture; dredge in breadcrumb mixture.

 

COOK eggplant, in 3 batches, in 1 tablespoon hot oil (per batch) in a large

skillet over medium heat 4 minutes on each side or until tender.

 

ARRANGE one-third of eggplant in a single layer in a lightly greased 11- x

7-inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup

mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

 

BAKE, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining 1

tablespoon Parmesan cheese and 1/2 cup mozzarella cheese. Bake 10 more minutes

or until cheese melts.

 

Source:

" Southern Living, March 2001 "

Start to Finish Time:

" 1:30 "

T(Bake Time):

" 0:45 "

 

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Per Serving (excluding unknown items): 371 Calories; 23g Fat (54.2% calories

from fat); 17g Protein; 26g Carbohydrate; 4g Dietary Fiber; 132mg Cholesterol;

1172mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 3

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 4866 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Pasta Sauce

 

Recipe By :Donna Snider, Woodbridge, Virginia

Serving Size : 0 Preparation Time :0:00

Categories : March, 2001 Pasta & Sauces

 

 

Amount Measure Ingredient -- Preparation Method

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2 small onions -- chopped

4 cloves garlic -- chopped

1/4 cup vegetable oil

2 cans diced tomatoes -- (28-ounce) undrained

2 12 oz cans tomato paste

8 cups water

1/4 cup sugar

2 tablespoons dried Italian seasoning

1 tablespoon salt

1 tablespoon dried basil

2 teaspoons black pepper

1 teaspoon dried crushed red pepper

 

SAUTÉ onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or

until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring

to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into recipe

portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions.

 

Source:

" Southern Living, March 2001 "

Yield:

" 12 cups "

 

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Per Serving (excluding unknown items): 1451 Calories; 61g Fat (34.1% calories

from fat); 33g Protein; 231g Carbohydrate; 40g Dietary Fiber; 0mg Cholesterol;

11875mg Sodium. Exchanges: 1/2 Grain(Starch); 33 Vegetable; 11 Fat; 3 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 3002