Eggplant Parmigiana, Zane'S Recipe Recipe

Name: Eggplant Parmigiana, Zane'S Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion; 1 pound ground chuck; 2 cloves garlic; 1 can Large can diced tomatoes, Red pack with basil, oregano; 1 can Small can tomato paste; 2 tablespoon brown sugar; 1 Large Eggplant; 2 Eggs; 1/4 cup Italian Bread Crumbs and Parm. Cheese; 1 l Mozzarella Cheese Smoked and regular, shredded

Servings: persons

1 onion
1 pound ground chuck
2 cloves garlic
1 can Large can diced tomatoes, Red pack with basil, oregano
1 can Small can tomato paste
2 tablespoon brown sugar
1 Large Eggplant
2 Eggs
1/4 cup Italian Bread Crumbs and Parm. Cheese
1 l Mozzarella Cheese Smoked and regular, shredded

1
Salute onion, garlic, ground chuck, drain and add tomatoes, paste, s&p, brown sugar.
2
Bring to a boil, reduce to simmer, stir occasionally 45 minutes.
3
Pre heat oven to 350.
4
Wash eggplant, don't peel. Slice 1/4 in. thick.
5
In pie pan mix eggs and a little water.
6
On wax paper mix bread crumbs and parmesan cheese.
7
Dip in eggs, then bread crumbs. Fry in oil till golden brown on both sides. Drain on paper towels.
8
Arrange half of eggplant in bottom of baking dish, sprinkle with parmesan cheese, cover with mozzarella, cover with half the sauce.
9
Repeat for the top layer. Bake 30 minutes.

883

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 onion, 1 pound ground chuck, 2 cloves garlic, 1 can Large can diced tomatoes, Red pack with basil, oregano, and more.

Yes, Eggplant Parmigiana, Zane'S Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Parmigiana, Zane'S Recipe

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