Eggplant Parmesan
Eggplant Parmesan is an moderately easy dinner. Made with 1 (12 oz.) can tomatoes, 1 (7 oz.) can tomato paste, 1/4 c. chopped onion, 1/4 c. green pepper and 1 1/2 lb. lean ground beef, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Simmer tomatoes, tomato paste, onion, green pepper and 1/2 teaspoon salt for 20 minutes.
Shape meat into 1-inch balls and brown in fat in skillet.
Mix flour with 1/2 teaspoon salt and pepper.
Thoroughly coat eggplant slices in flour mixture.
Heat 1/4 cup vegetable oil in large skillet.
Lightly brown eggplant slices on both sides.
Add oil as needed.
Spread a thin layer of tomato mixture over bottom of 3-quart rectangular baking dish. Arrange half of the eggplant on bottom.
Top with half remaining sauce and half of each cheese.
Repeat.
Arrange meat balls on top.
Bake at 350Β° about 1 hour until hot and bubbly.
Serves 8 to 10 people.
π· Perfect Pairings
Complete your meal with these
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