Elizae’s Eggplant Parmigiana
(as learned from old Mrs.Guererrio)
submitted by Kathy Vellard, Monroe, Louisiana USA, June 2008
Ingredients
- Peel and slice 2 med. Eggplants thin (about ¼”). Lay out on wax paper & salt on both sides. Put them in a colander and cover it with a lid-set aside. Chop fine:
- 3 stalks of celery
- ½ of a bell pepper
- a bunch of green onions
- 1 md. size white onion.
- 1 pod of garlic minced (I do more as I like it).
- Cover bottom of iron skillet with olive oil. Put in all vegetables and sauté until tender (approx. 20 min.)
then add: - 1 lg. can of tomato sauce
- 1 sm. can of tomato paste
- 1 can (use tom. paste can) of water
then add: - ½ tsp.oregano
- ½ cup of grated parmesan cheese
- Tobassco & black pepper to taste
Instructions
Simmer about 1 hour. If too thick add a little water (should be the consistency of a thick gravy).
Return to eggplant. Dip it in egg that has been beaten well. Dip into Italian style Progresso brand bread crumbs. In another skillet heat up some Crisco oil (I use canola or olive) and fry eggplant until it is golden brown. Drain on a paper towel. Take a casserole such as a lg. Pyrex dish and grease it lightly (I use olive oil Pam).
then layer:
Eggplant
Slices of mozzarella
Slices of provolone
and sauce until it is all gone
Sprinkle top with parmesan cheese and bake for 20-25 minutes at 350. Serves 6
Enjoy! Kathy Vellard
