Eggplant Parmigiana
Eggplant Parmigiana is an moderately easy dinner. Made with 2 medium size eggplants, 1 c. vegetable oil, 2 (6 oz.) cans tomato paste, 2 c. water and 1/2 c. grated parmesan cheese, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Peel eggplants and slice into 1/2-inch slices.
Fry in oil until lightly browned.
Drain on paper towels.
Cover bottom of a 13 x 9 x 2-inch buttered pan with a layer of eggplant slices. Combine tomato paste and water, mixing well.
Pour over eggplants. Sprinkle with Parmesan cheese, mushrooms and Mozzarella cheese. Repeat layers, ending with Mozzarella cheese.
Bake in a 400Β° oven for 20 minutes or until cheese is bubbly.
Makes 10 servings.
π· Perfect Pairings
Complete your meal with these
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