Eggplant Parmesan

Preheat oven to 350 degrees.  Lightly grease a 13″ x 9″ x 2″ pan.

Combine the following and brown until meat is cooked:

  • 2 Tablespoons Butter
  • 1/2 Cup Chopped Onion
  • 1 Clove Garlic, Crushed
  • 1 Pound Ground Round


  • 1 Can Italian Style Tomatoes (1 lb. can)
  • 1 6-oz. can Tomato Paste
  • 2 teaspoons dried Oregano Leaves
  • 1 teaspoon dried Basil Leaves
  • 1 teaspoon Brown Sugar
  • 1-1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Cup Water

Mix well and bring to a boil over medium-high heat, stirring occasionally.  Reduce heat.  Simmer 20 minutes.

While above is simmering, prepare 1 large Eggplant,, Wash, do not peel skin  Cut crosswise into 1/2″ thick slices.

Prepare the following:

  • Slightly beat 2 eggs in pie plate and add 1 Tablespoon Water.  Mix Well.
  • On wax paper, combine bread crumbs plus 1/2 Cup Parmesan Cheese, mix well.

Dip eggplant slices in egg/water mixture and coat both sides, then dip slices in bread/cheese mix covering well.  Brown both sides of slices in 1 Tablespoon hot oil.

Alternate layers in pan:

  • 1/2 of eggplant
  • cover with 1/2 of remaining parmesan cheee
  • cover with 1/2 of the Mozzarella Cheee
  • add the second half of the eggplant
  • top with remaining parmesan cheese.

Bake 20 minutes.  Top with remaining Mozzarella Cheese and return to oven for another 20 minutes or until cheese is melted and bubbly.


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