Eggplant Parmesan
Eggplant Parmesan is an impressive dinner. Made with 1 c. chopped onion, 1 clove minced garlic, 1 tbsp. salad oil, 2 cans contadina solid pack peeled italian tomatoes (14 1/2 oz., no. 303) and 1 bay leaf, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Chopped onion and minced garlic in 1 tablespoon salad oil.
Add tomatoes, bay leaf, oregano and salt.
Simmer 15 minutes, remove the bay leaf and set aside.
Beat eggs with salt and pepper.
Dip the sliced eggplant in the egg and fry in salad oil brown, draining them on paper towels. Place layer of eggplants in a 12 x 7 1/2 x 2-inch baking dish. Spoon of sauce over eggplants.
Sprinkle crumbs on top, repeat layers and bake in 350Β° oven for 25 minutes.
π· Perfect Pairings
Complete your meal with these
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