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22 October 2009

Eggplant Parmigiana

Here's My recipe! Not my picture though (if clicking on the pic doesn't take you there - I got the picture from this AMAZING site: http://www.deliciousdelicious.com/archives ). 

Eggplant Parmigiana

Olive oil
1 medium onion, diced
4 cloves garlic, chopped
3 1/2 pounds Roma Tomatoes, diced
3 pounds Eggplant
16oz Mozzarella, grated
Parmesan, grated
Salt, to taste
Pepper, to taste

1. Heat 3 TBSP oil in a large fry pan, add onions and cook until soft. Add in Garlic and cook for about a minute. Add Tomatoes and simmer for 15 minutes. Salt and pepper to taste. Set aside.

2. Slice Eggplant very thin and fry in oil until golden brown. Do small batches at a time, or they will stick to each other. Drain on paper towels.

3. Place 1/2 of the Eggplant on the bottom of a 9x13 pan (I used my Pyrex). Spread 1/2 of tomato mix on top of Eggplant. Sprinkle 1/2 of Mozzarella and some Parmesan (I didn't measure - so do it to your liking). Layer the rest of the Eggplant, followed by the rest of the tomato mix and Mozzarella.

4. Bake in a preheated oven at 400* for 25 minutes. Enjoy!!!

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