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Eggplant Parmesan Shawns

6 Servings

2 Large Eggplants
1 Tsp garlic, Minced
1 Can whole tomatoe, Peeled
1/2 Cup Finely basil, Chopped
1 1/2 Cup Breadcrumbs
1 1/4 Cup parmesan cheese, Grated
3/4 Cup Flour
4 Eggs, Beaten
1/4 Cup Olive oil
1 1/2 Lb Fresh mozarella (sliced)

1) Peel, Slice and salt eggplant, let drain on wire rack for 2 hours.

2) Saute garlic, add tomatoes, simmer add salt pepper, simmer for 15
mins then add minced basil and remove from heat.

3) Make breadcumb mixture. Combine the cheese and breadcrumb, beat
the eggs, put flour in bowl.

4) Dredge eggplant rounds in flour, egg, bread, then top with a bit of
olive oil. Preheat oven to 425f cook for 18-20 mins turning over at
the 1/2 way point. Remove from oven and let cool to touch.

5) Layer sauce, eggplant, chese in casserole dish. End with sauce on
top.

6) bake uncovered at 350f for 35 minutes, remove from heat and let
sit for 10 minutes before cutting to serve.

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