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Eggplant Parmesan

27 Apr

I believe that I clipped this recipe from The Houston Chronicle over 20 years ago, and it’s definitely a keeper. However, if you’re the type of cook that would like to get out of the kitchen pretty fast, you may think that it’s too time-consuming.

I’ve made it several times, unfortunately, I don’t have a recent picture to share. If you try this recipe and find it appetizing, please show your support by liking and sharing it with your friends.

Ingredients:

  • 1 medium eggplant
  • 1 teaspoon salt
  • 1 tablespoon butter or ghee
  • 1 medium onion, chopped
  • ⅓ cup green bell pepper, chopped
  • 3 cloves garlic, finely chopped
  • 1 lb. ground beef or ground turkey
  • 1 (28-oz.) can tomatoes, undrained and coarsely chopped
  • 1 ( 6-oz.) can tomato paste
  • ½ teaspoon dried whole oregano
  • ½ teaspoon dried whole basil
  • ½ teaspoon dried whole marjoram
  • 1 teaspoon salt
  • ½ teaspoon black (or cayenne) pepper
  • 2 eggs, beaten
  • ¾ cup dry breadcrumbs
  • ½ cup butter or butter substitute, divided
  • 2 cups shredded mozzarella cheese
  • ¾ cup grated Parmesan cheese
  • green pepper rings for garnish (optional)
  • fresh parsley sprigs for garnish (optional)

Directions:

  1. Preheat oven to 350 degrees Fahrenheit (F)
  2. Peel eggplant and cut into ¼-inch slices
  3. Sprinkle with 1 teaspoon of salt; Let stand for 1 hour
  4. Melt 1 tablespoon ghee in a large saucepan;
  5. Add onion, bell pepper, chopped garlic and ground beef or turkey
  6. Cook over medium heat, stirring to crumble until meat is browned
  7. Drain. Add the next 7 ingredients. Bring to a boil.Reduce heat. Simmer, uncovered, 30 minutes
  8. Reduce heat. Simmer, uncovered, 30 minutes
  9. Dip eggplant slices in egg; coat with breadcrumbs
  10. Melt ¼ cup butter in a heavy skillet
  11. Arrange a single layer of eggplant slices in skillet and brown on both sides
  12. Drain on paper towels. set aside.
  13. Repeat with remaining eggplant slices, adding more butter as needed
  14. Layer one-third of meat sauce, half of the eggplant, 1 cup of mozzarella cheese, and ¼ cup Parmesan cheese in a lightly greased 13x9x2 inch baking dish
  15. Repeat layers, add remaining Parmesan cheese
  16. Bake for 30 to 35 minutes. Garnish with bell pepper rings and parsley

Twist: Ground turkey, ghee and diced canned tomatoes seasoned with basil, oregano, and garlic

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