Eggplant Parmigiana(4 Servings)
Eggplant Parmigiana(4 Servings) is an impressive dinner. Made with 2 tbsp. margarine, 1/2 c. chopped onion, 1 clove crushed garlic, 1 can tomatoes (lb., not drained) and 1 (8 oz.) can tomato sauce, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Heat margarine in medium saucepan; saute onion and garlic until onion is golden brown, about 5 minutes.
Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper.
Bring to boil.
Reduce heat and simmer uncovered for 10 minutes.
Wash eggplant.
Cut crosswise into 1/2-inch thick slices.
Combine flour, seasoned salt and pepper to coat eggplant.
Place 2 tablespoons of oil in skillet and saute eggplant slices, a few at a time.
Add more oil, if needed.
Set slices aside as they soften and brown.
Preheat oven to 350Β°.
*Sprinkle ground beef with salt (optional).
Gently shape into 8 patties about 1/2-inch thick. Broil 4-inches from heat, 5 minutes on each side.
Spoon half of the sauce into 13 x 9 x 2-inch baking dish.
Layer eggplant and meat in dish.
Spoon on remaining sauce.
Sprinkle with Parmesan; top with sliced Mozzarella.
Bake uncovered about 30 minutes or just until Mozzarella is melted and golden.
π· Perfect Pairings
Complete your meal with these
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