Eggplant Parmesan
Eggplant Parmesan
Submitted By: RecipeRodeo.com
Recipe Type: Main
Prep Time:
Cook Time:
Total Time:
Ingredients
- 3 lg. eggplants (approx. 3 lbs.)
- 1 (1 lb. 12 oz.) can peeled tomatoes
- 1½ c. water
- Salt, as needed
- 1 lg. clove garlic
- Olive oil for frying (or other vegetable oil)
- 1 c. grated Parmesan cheese
Instructions
- Wash eggplants; slice them ½" slices; sprinkle slices lightly with salt and place them in colander to drain.
- Place 2 tablespoons of oil in a 3 quart saucepan; add 1 clove of garlic pressed or finely minced; heat and when the garlic browns and add 1 can of peeled tomatoes and 1½ cups of water.
- Bring mixture to a boil then let simmer, uncovered for 20 to 30 minutes.
- Fry eggplants in hot oil browning both sides.
- Place eggplants in layers in 10" skillet topping each layer with tomato sauce and generous sprinkling of Parmesan cheese.
- Bake in 350 degree oven for 20 minutes.