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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 4 |
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From Southern Living. You can make the pasta sauce ahead and freeze. You could also subsitute a jarred sauce or leftovers of your own pasta sauce. You need 3 cups for this recipe. Time does not include 2 hours to make pasta sauce. Ingredients:
3 large eggs |
3 tablespoons water |
3/4 cup italian seasoned breadcrumbs |
2 tablespoons grated parmesan cheese |
1 large eggplant, peeled and cut into 1/2 inch thick slices |
3 tablespoons olive oil |
1/4 cup grated parmesan cheese, divided |
8 ounces shredded mozzarella cheese, divided |
2 small onions, chopped |
4 garlic cloves, chopped |
1/4 cup vegetable oil |
56 ounces diced tomatoes, undreained |
24 ounces tomato paste |
8 cups water |
1/4 cup sugar |
2 tablespoons dried italian seasoning |
1 tablespoon salt |
1 tablespoon dried basil |
2 teaspoons black pepper |
1 teaspoon dry crushed red pepper |
Directions:
1. To make the sauce: Saute onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in diced tomatoes and remaining ingredients. Bring to a boil; reduce heat and simmer, stirring often, for 2 hours. Use 3 cups for the eggplant parmesan. The remaining can be frozen in 3 cup portions for later use.
2. For the eggplant parmesan: Whisk together eggs and 3 tablespoons water until blended.
3. Combine breadcrumbs and 2 tablespoons parmesan cheese.
4. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture.
5. Cook eggplan, in 3 batches, in 1 tablesppon hot oil (per batch) in a large skillet over medium heat 4 minutes on each side until tender.
6. Arrange 1/3 of the eggplant in a single layer in a lightly greased 11x7 inch baking dish. Sprinkle with 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Repeat layers twice. Spoon 3 cups pasta sauce over top.
7. Bake, covered at 375 for 35 minutes. Uncover and sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 cup Mozzarella cheese. Bake 10 more minutes or until cheese melts.
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