Eggplant Parmesan

Name: Eggplant Parmesan
Ingredients: 2 c. canned tomatoes with liquid; 1/4 c. plus 2 Tbsp. water; 2 Tbsp. cooking or olive oil; 2 Tbsp. tomato paste; 1 large eggplant; salt, pepper, garlic powder; 2 eggs; 3/4 c. Italian style seasoned bread crumbs; 1/2 c. Parmesan cheese; 1/2 lb. sliced Mozzarella cheese

10 ingredients

7 steps

Ingredients

2 c. canned tomatoes with liquid
1/4 c. plus 2 Tbsp. water
2 Tbsp. cooking or olive oil
2 Tbsp. tomato paste
1 large eggplant
salt, pepper, garlic powder
2 eggs
3/4 c. Italian style seasoned bread crumbs
1/2 c. Parmesan cheese
1/2 lb. sliced Mozzarella cheese

Directions

1

Combine tomatoes, water (1/4 cup), oil and tomato paste in saucepan.
2

Simmer for 30 minutes.
3

Peel eggplant.
4

Cut in round slices about 1/4-inch thick.
5

Sprinkle with salt, pepper and garlic powder.
6

Beat eggs slightly with 2 tablespoons water.
7

Dip eggplant in Italian style seasoned bread crumbs, dip in egg and again in bread crumbs.