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Eggplant Parmesan:

The following ingredients are approximate measurements. You may require a bit more or less:

1 Large Eggplant
Bread Crumbs
1 Egg
1 - 1 1/2 cups Mozzarella Cheese shredded
1/4 cup Parmesan Cheese
1 can/jar Tomato Sauce
1 large Tomato Diced
2 cloves Garlic
1/2 cup chopped mushrooms
1.5 cup chopped onion
4 tablespoons Oil

Sauce: Put 1 tablespoon of oil and heat in skillet. Fry up the onion, mushrooms, garlic. Once they are golden, add tomatoes. Simmer for about 5 minutes then add Tomato Sauce. Stir in Parmesan Cheese. Let simmer while working with the Eggplant.

Sprinkle some bread crumbs on one plate and set aside. Beat egg and pour in a separate plate. Peel and slice up the Eggplant to about 1/2" thick slices. Using a fork, dip one slice of eggplant into the egg plate. Make sure to cover all edges. Next dip in bread crumbs until completely covered. Put remaining oil in pan and heat on medium high. Place slices in pan and cook both sides until golden brown. Do up as many as what would fit in a pan at one time. You will need to add more oil for the next batch. Set aside.

In a separate casserole dish, place a layer partly overlapping eggplant, one layer of sauce, and one layer of mozzarella cheese. (you may need two baking dishes or one really big one)

Bake in oven at 400*C until cheese has melted (about 15-20 minutes)

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