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  • John Loprieno's Eggplant Parmigiana

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    Ingredients

    • 1 c. Tomatoe puree
    • 1 c. Crushed tomatoes
    • 1 can Tomato paste, (small)
    • 1 x Onion, minced
    • 3 c. Fresh mushrooms, minced Salt & pepper Fresh basil Fresh oregano Extra virgin olive oil
    • 1 x Eggplant, peeled and sliced Italian breadcrumbs
    • 2 x Large eggs Splash lowfat milk
    • 1/2 c. Parmesan cheese Pam cooking spray

    Directions

    1. How to Prepare: The Sauce
    2. 1. In a saucepan, brown the onion, green pepper and mushrooms.
    3. 2. Add in tomato puree, crushed tomatoes and tomato puree.
    4. 3. Season to taste...and let simmer.
    5. How to Prepare: The Eggplant
    6. 1. Thinly slice eggplant into round discs...and blot with paper towels to absorb moisture.
    7. 2. In a medium glass bowl beat the Large eggs and add in the lowfat milk to it.
    8. 3. Dip the eggplant into the egg mix and then into the breadcrumbs to coat it.
    9. 4. Spray cooking sheet lightly with Pam cooking spray, and then spread eggplant slices onto cookie sheet.
    10. 5. This then goes into a 450 degree oven for 20 min, flip slices after 10 min.
    11. Assemble the Dish
    12. 1. Begin layering...First the sauce, then the eggplant, more sauce then cheese to fill up pan.
    13. 2. Bake assembled dish at 350 degrees for about 20 min or possibly till cheese is melted and dish is bubbling.
    14. 3. Let the dish rest for 5 - 10 min before cutting...or possibly it will be too runny.

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