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| Home -> [Casseroles, Eggplant, Entrees, Vegetables] -> [Eggplant parmesan Recipe] |
Eggplant parmesan
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Eggplant, Entrees, Vegetables |
Rating: |
0 |
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Ingredients:
| | TOMATO SAUCE | | | 3 ea Medium onions, chopped | | | 1 ea Clove garlic | | 3
| tbsp | Oil | | | 4 ea Medium tomatoes, pureed | | 1/4
| tsp | Rosemary | | 2
| tbsp | Mint | | 2
| tbsp | Parsley | | 2
| tbsp | Cilantro | | 1
| can | (8 oz) tomato sauce | | | CHEESE FILLING | | 1
| pint | Creamed cottage cheese | | | 1 ea Egg | | 1/8
| tsp | Rosemary | | | 2 ea Eggplants, ?inch slices | | 1/2
| cup | Olive oil | | 1
| cup | Parmesan cheese |
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Procedures:
| 1 | Saute onions and garlic in oil until limp. | | 2 | Add tomatoes, mint, parsley, cilantro and tomato sauce. | | 3 | Cover and simmer 1 hour. | | 4 | Meanwhile, make cheese filling: stir together cottage cheese, egg and rosemary. | | 5 | Set aside. | | 6 | Brush eggplant slices with olive oil. | | 7 | Broil 2 minutes for color. | | 8 | When tomato sauce is ready, spoon half of it into 9 x 13-inch baking dish. | | 9 | Add a layer of eggplant slices, using about half of the eggplant. | | 10 | Sprinkle with half of the parmesan cheese. | | 11 | Spread cheese filling on top. | | 12 | Add remaining eggplant as next layer, followed by remaining parmesan cheese. | | 13 | Cover with remaining tomato sauce. | | 14 | Let set 2 hours in refrigerator for flavors to blend. | | 15 | Bake uncovered at 350 degrees, 45-50 minutes or until top is bubbling and brown. | | 16 | Let stand 15 minutes; then serve with green salad. serves 6 |
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