Eggplant Parmesan

Makes 6 servings

Very vegetarian, very cheesy, very good!

ingredients

1/4 C vegetable oil
1/4 C finely chopped onion
1 clove garlic, mashed
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
3 cans (8 ounces each) tomato sauce
1 medium eggplant
lemon
1 egg
1 tablespoon vegetable oil
1/4 cup milk
flour
vegetable oil fo frying
8 ounces sliced mozzarella cheese
1/2 C grated parmesan cheese

directions

In a large skillet heat 1/4 cup vegetable oil; add onions and garlic and sauté over low heat, stirring occasionally, until onions are tender and yellow. Stir in parsley, salt, pepper, and tomato sauce; simmer for about 30 minutes. Meanwhile, peel the eggplant and cut into 1/4-inch thick slices; brush each slice with lemon juice to prevent discoloration. Beat egg slightly; beat in milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting well to remove excess flour. Dip into the egg and milk mixture; drain. In a large skillet over medium heat, heat 2 tablespoons oil. Fry eggplant on both sides, adding more oil as needed, until golden brown. In a 2-quart baking dish, layer sauce, eggplant, and mozzarella, topping layers off with Parmesan cheese. Bake at 350°F for 30 minutes.

notes

tastes so much like Lasagna, but no pasta!!! -I use the italian cheeses combination packets. -I also added 1/2 tsp basil and 1 tsp oregano for the sauce. -I skip the milk and the lemon part. -Quantities of oil vary.

Source: Miriam Castillo