Dee Dee's Eggplant Parmesan
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Sauce:
1/3 cup chopped onion
¼ cup chopped celery
½ clove garlic
1 tsp dried parsley
2 Tbsp olive oil
Cook onion, celery, garlic and parsley in oil until tender.
Stir in:
16 ounce can Italian tomatoes
1/3 cup tomato paste
½ tsp salt
½ tsp dried oregano
¼ tsp pepper
1 bay leaf
Simmer uncovered 45 to 50 minutes. Remove bay leaf.
¼ cup flour
½ tsp salt
Egg plant cut in ½ inch slices
½ cup cooking oil
1/3 cup grated Parmesan cheese
6 ounce package Mozzarella cheese, grated
Combine flour and salt. Dip eggplant in the flour and salt mixture and brown in hot oil.
In a casserole dish layer eggplant, half the sauce and half the cheese. Repeat.
Cook at 400 degrees for 15-20 minutes.
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