Category: Italian, Vegetables, Main dishes
1 Onion, chopped md Eggplants
2 Cloves garlic, minced 1/2 c Grated Parmesan cheese
2 lg Cans tomatoes 1 tb Chopped parsley
(approx. 32 oz ea) 1 c Italian bread crumbs
1/2 c Ketchup 1 c Plain bread crumbs
3/4 ts Salt 1 tb Oregano (optional)
1/4 ts Pepper 1/2 lb Mozzarella cheese,
1 c Oil Thinly sliced
Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local
to New Orleans. They are delicious!!)
Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes.
Add 1/2 c oil to frying pan while other mixture is simmering. Slice
eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do
NOT slice ahead of time.) Add eggplant to HOT oil. Fry until slightly
browned. Press each slice against side of pan to drain oil before
removing. Add more oil as needed.
Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.
Place one layer of eggplant in a flat casserole dish. Sprinkle with bread
crumb mixture and cover with tomato mixture. Alternate layeres and top
with mozzarella cheese.
Bake at 350 degrees for 30 minutes.
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