Difference between revisions of "Directory:KJ Kitchens/Eggplant Parmigiana"
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| − | Eggplant Parmigiana | + | == Eggplant Parmigiana == |
| − | + | <!--Short Adsense--> | |
| − | + | {| align=right | |
| − | * 2 small eggplants; unpeeled cut into 1/4-inch rounds | + | |- |
| − | * 2 eggs; lightly beaten | + | | |
| − | * 1-1/2 cup bread crumbs | + | <adsense> |
| − | * 1/2 teaspoon salt | + | google_ad_client = "pub-5512298628457000"; |
| − | * 1/8 teaspoon pepper | + | google_ad_width = 120; |
| − | * 1 garlic cloves peeled and halved | + | google_ad_height = 240; |
| − | * 3/4 cup olive oil | + | google_ad_format = "120x240_as"; |
| − | * 20 ounce tomatoes, canned | + | google_ad_type = "text_image"; |
| − | * 1/3 cup tomato paste | + | google_ad_channel = ""; |
| − | * 2 tablespoon minced basil | + | google_color_border = "FFFFFF"; |
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | |} | ||
| + | === Ingredients: === | ||
| + | * 2 small [[Recipe Ingredient:=eggplants]]; unpeeled cut into 1/4-inch rounds | ||
| + | * 2 [[Recipe Ingredient:=eggs]]; lightly beaten | ||
| + | * 1-1/2 cup [[Recipe Ingredient:=bread crumbs]] | ||
| + | * 1/2 teaspoon [[Recipe Ingredient:=salt]] | ||
| + | * 1/8 teaspoon [[Recipe Ingredient:=pepper]] | ||
| + | * 1 [[Recipe Ingredient:=garlic]] cloves peeled and halved | ||
| + | * 3/4 cup [[Recipe Ingredient:=olive oil]] | ||
| + | * 20 ounce [[Recipe Ingredient:=tomatoes]], canned | ||
| + | * 1/3 cup [[Recipe Ingredient:=tomato paste]] | ||
| + | * 2 tablespoon minced [[Recipe Ingredient:=basil]] | ||
* 1 teaspoon salt | * 1 teaspoon salt | ||
* 1/8 teaspoon pepper | * 1/8 teaspoon pepper | ||
| − | * 1 cup grated parmesan cheese | + | * 1 cup grated [[Recipe Ingredient:=parmesan cheese]] |
| − | * 1/2 pound mozzarella cheese; thinly sliced | + | * 1/2 pound [[Recipe Ingredient:=mozzarella cheese]]; thinly sliced |
| − | + | === Directions: === | |
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and | Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and | ||
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 | pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 | ||
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eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella | eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella | ||
on top. Bake, uncovered, for 30 minutes. | on top. Bake, uncovered, for 30 minutes. | ||
| + | ---- | ||
| + | [[Recipe Name:=Eggplant Parmigiana]] | ||
| + | [[Recipe Contributor:=KJ Kitchens]] | ||
| + | ---- | ||
| + | <adsense> | ||
| + | google_ad_client = "pub-5512298628457000"; | ||
| + | google_ad_width = 728; | ||
| + | google_ad_height = 90; | ||
| + | google_ad_format = "728x90_as"; | ||
| + | google_ad_type = "text_image"; | ||
| + | google_ad_channel = ""; | ||
| + | google_color_border = "FFFFFF"; | ||
| + | google_color_bg = "FFFFFF"; | ||
| + | google_color_link = "0066CC"; | ||
| + | google_color_text = "000000"; | ||
| + | google_color_url = "008000"; | ||
| + | </adsense> | ||
| + | <br> | ||
| + | [[Page Of::Directory:KJ Kitchens|KJ Kitchens]] | ||
| + | [[Category:Recipes]] | ||
| + | [[Category:Italian Recipes]] | ||
Latest revision as of 18:06, 30 January 2007
Eggplant Parmigiana
|
<adsense> google_ad_client = "pub-5512298628457000"; google_ad_width = 120; google_ad_height = 240; google_ad_format = "120x240_as"; google_ad_type = "text_image"; google_ad_channel = ""; google_color_border = "FFFFFF"; google_color_bg = "FFFFFF"; google_color_link = "0066CC"; google_color_text = "000000"; google_color_url = "008000"; </adsense> |
Ingredients:
- 2 small eggplants; unpeeled cut into 1/4-inch rounds
- 2 eggs; lightly beaten
- 1-1/2 cup bread crumbs
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic cloves peeled and halved
- 3/4 cup olive oil
- 20 ounce tomatoes, canned
- 1/3 cup tomato paste
- 2 tablespoon minced basil
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup grated parmesan cheese
- 1/2 pound mozzarella cheese; thinly sliced
Directions:
Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.
Eggplant Parmigiana KJ Kitchens
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</adsense>
KJ Kitchens
