Baked Eggplant Parmigiana

Ingredients

1 pound ground chuck
1/2 cup chopped onion
4 cloves garlic, peeled and sliced
Lg. can whole tomatoes, undrained
6 ounces tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 tablespoon brown sugar
1 lg. eggplant (1 ½ lb.)
2 eggs, slightly beaten
1/2 cup dried bread crumbs
12 ounces Mozzarella, grated

Preparation

1
Brown meat. As it cooks, add onion and garlic. Add tomatoes, paste, seasonings, sugar and 1 cup water. Boil, then reduce heat and simmer.
2
Cut eggplant crosswise into 1/2 inch slices. Dip in egg, then crumbs. Fry in oil until crisp. Drain.
3
Put a little sauce in bottom of a flat baking dish. Add layer of fried eggplant. Sprinkle with Parmesan cheese. Top with sauce and Mozzarella. Repeat layers if needed. Bake, uncovered, 350 degrees, 25 minutes.

 



Yield:

4.0 servings

Added:

Wednesday, December 2, 2009 - 12:12am

Creator:

Anonymous

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