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EGGPLANT PARMESAN

 

 

 

 

Preheat the oven to 375F

INGREDIENTS:

2 large eggplants, peeled and thinly sliced

olive oil for frying

2 cups Italian seasoned bread crumbs

1 16 oz  mozarella,grated

1/2 cup parmesan cheese

1 jar  of Prego spaghetti sauce

1/2 cup ketchup

1 medium onion,chopped

fresh basil leaves

3 eggs,beaten

1/2 tsp  red pepper flakes

 

Dip eggplant slices in egg, then in bread crumbs

 

 

 

Fry in olive oil

When the eggplant is cooked to tenderness and well browned on both sides, remove them from the skillet and drain the slices on paper towels. Finish cooking all of the eggplant slices. Add more olive oil to the pan if needed.

 

For best  sauce. put together the spaghetti sauce ,ketchup,2 tbsp olive oil, and onion in a pan and slowly  simmer for about 45 minutes .Stir as often as possible..stir in the basil at the last minute

Spoon some  spaghetti sauce to cover the bottom of the pan

Add layer of eggplant,spread some sauce over.Sprinkle  about 1/3 of the grated mozarella  and parmesan cheese..Repeat  2 more layers of everything and sprinkle with parmesan cheese on top

Cover with foil and Bake for 45 minutes . Uncover and bake for another 15 minutes until it is golden and bubbling

Cool before cutting…

 

 

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