Eggplant Parmesan

Ingredients

  • salt and pepper to taste
  • 1 pound(s) tomatoes, fresh or canned, chopped with their juice
  • a few leaves of fresh basil or parsley
  • 2 pound(s) eggplant (2 medium sized)
  • 1 cup(s) flour for coating
  • 2 tablespoon(s) oil for frying (canola or olive oil)
  • ½ cup(s) parmesan cheese
  • + 6 more ingredients
    • 2 cup(s) mozzarella cheese, sliced thin
    • salt and pepper to taste
    • TOMATO SAUCE
    • 4 tablespoon(s) olive oil
    • 1 medium onion, finely chopped
    • 1 clove(s) garlic, finely chopped

Cut eggplants into rounds, approximately 1/2 inch wide, peeled or unpeeled. Sprinkle with salt and leave to drain in colander for at least 1 hour. In a medium saucepan, heat oil and add onion. Cook over medium heat until translucent, 5-8 minutes. Stir in garlic and tomatoes (add 3 tablespoons...

View full recipe at RecipeTips.com

Comments

Variations on Eggplant Parmesan

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