Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 lb. ground chuck; 1 c. chopped onion; 1 c. chopped bell pepper; 2 cloves garlic; 1 Tbsp. parsley flakes; 3 (8 oz.) tomato sauce; 1 medium tomato paste; 2 cans tomatoes, pureed; 2 medium eggplant; 2 (8 oz.) pkg. Mozzarella cheese; 1 large Parmesan cheese; flour; salt and pepper; 1 large olive oil

14 ingredients

2 steps

Ingredients

2 lb. ground chuck
1 c. chopped onion
1 c. chopped bell pepper
2 cloves garlic
1 Tbsp. parsley flakes
3 (8 oz.) tomato sauce
1 medium tomato paste
2 cans tomatoes, pureed
2 medium eggplant
2 (8 oz.) pkg. Mozzarella cheese
1 large Parmesan cheese
flour
salt and pepper
1 large olive oil

Directions

1

Peel and slice eggplant in 1/4-inch slices. Salt and pepper. Shake in bag with flour and shake off excess. Fry in olive oil until golden brown. Saute onion, pepper, garlic, tomato sauce, tomatoes, tomato paste and parsley.
2

Salt and pepper to taste (not too much salt as cheese is salty). Cook sauce about 30 minutes.