Eggplant Parmesan

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  1. Preheat oven to 375 degrees.
  2. Cut Eggplant into 1/2" slices.
  3. Cover Eggplant completely with hot water and let stand 5 minutes. Dry slices.
  4. Fry in 1/3 c. oil until lightly browned.
  5. Sprinkle with salt and pepper. Put in bottom of 9"x13" baking pan.
  6. Combine next seven ingredients in a blender and blend well.
  7. Sprinkle mixture over the Eggplant.
  8. In a saucepan, combine tomatoes, green peppers, onions, oil, garlic, and tomato paste and let simmer uncovered about 20 minutes.
  9. Spread on top of crumb mixture and Eggplant.
  10. Top with Swiss cheese and the rest of the Parmesan cheese.
  11. Bake 10–15 minutes. Can be made ahead, refrigerated, and baked when ready to use.