[world_famous_recipes] EGGPLANT PARMIGIANA
EGGPLANT PARMIGIANA
1 1/2 lbs eggplant cut into 1/2 inch slices,
1/4 cup salt,
2 TBSP butter,
1 meduim sized onion chopped,
1 clove garlic chopped,
1 lb grd beef,
3 cups canned whole tomatoes with juice,
1/3 cup tomato paste,
1 1/2 tsp dried basil and oregano,
1/2 tsp frshly grd black pepper,
2 eggs lightly beaten.
1 cup grated parmessan cheese,
1/2 cup bread crumbs,
1/2 cup olive oil,
8 ounces mozzarella cheese thinly sliced.
Sprinkle salt on sliced egg plant turning for 20 minutes.
In a pan heat the butter and saute garlic, onion then the grd beef
stirring often so it does not burn. Add tomatoes, tomato paste,
basil, oregano,salt and pepper and bring to a boil. Lower heat and
let it simmer until thickened.
In a shallow bowl put the eggs .
In another bowl combine the bread crumbs with the parmessan cheese.
Pat eggplant slices dry and dip in the bowl with slightly beaten
eggs. Then dip in the other bowl with bread cumbs and parmessan
cheese util evenly coated.
Heat 1/3 of olive oil and fry coated egg plants till golden brown on
both sides.
Spread a layer of the eggplant slices at the bottom of an oven proof
casserolle dish and cover with half the meat mixture. Layer the
remaining egg plant on top of this. Layer the remaining meat sauce
on top of this. Sprinkle left over parmessan cheese mixture on top
of this.
Cook covered in oven at 350 degrees for 20 minutes .
Remove cover and spread mozzarella cheese on top and return to the
oven for another 20 minutes until cheese is melted and beginning to
brown.
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