Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 1 c. chopped onion; 1 clove minced garlic; 1 Tbsp. salad oil; 2 cans Contadina solid pack peeled Italian tomatoes (14 1/2 oz., No. 303); 1 bay leaf; 1/2 tsp. oregano; 1/2 tsp. salt; 2 small eggplants, pared and sliced 1/4 inch thick; 2 or 3 eggs; 1/2 tsp. salt; 1/8 tsp. black pepper; 1/2 c. salad oil; 1 lb. ground beef or Italian sausage (optional); Progresso Italian flavored crumbs

14 ingredients

15 steps

Ingredients

1 c. chopped onion
1 clove minced garlic
1 Tbsp. salad oil
2 cans Contadina solid pack peeled Italian tomatoes (14 1/2 oz., No. 303)
1 bay leaf
1/2 tsp. oregano
1/2 tsp. salt
2 small eggplants, pared and sliced 1/4 inch thick
2 or 3 eggs
1/2 tsp. salt
1/8 tsp. black pepper
1/2 c. salad oil
1 lb. ground beef or Italian sausage (optional)
Progresso Italian flavored crumbs

Directions

1

Saute
2

chopped onion and minced garlic in 1 tablespoon salad oil.
3

Add tomatoes, bay leaf, oregano and salt.
4

Simmer 15 minutes, remove the bay leaf and set aside.
5

Beat eggs with salt and
6

pepper.
7

Dip the sliced eggplant in the egg and fry in
8

salad oil
9

until
10

brown,
11

draining
12

them on paper towels. Place layer of eggplants in a 12 x 7 1/2 x 2-inch baking dish. Spoon
13

half
14

of sauce over eggplants.
15

Sprinkle crumbs on top, repeat layers and bake in 350° oven for 25 minutes.