Yolanda’s Eggplant Parmesan

Main Dishes

Prep & Cook Time

50min

INGREDIENTS

1 egg plant (large)
2 eggs
½ cup bread crumbs
½ cup parmesan cheese(grated)
¼ tsp salt
½ tsp pepper
1 garlic
¼ cup parsley(chopped)
¼ cup olive oil

SIMPLE SAUCE:
2 cans tomato sauce
2 cans water
1 onion (chopped)
1 clove garlic (chopped)
¼ tsp salt
½ tsp pepper

PREPARATION

Sauce
In pot, brown onions, parsley and garlic. Salt and pepper to taste. Add 2 cans tomato sauce to pan and let thicken. Add 2 cans of water and cook for 30 min.

Eggplant
Beat eggs, add bread crumbs and parmesan. Blend until mixture turns to paste (not too dry); add chopped garlic and parsley.
Slice eggplant into 6 sandwich slices. Spread paste onto 3 of the 6 eggplant slices, cover with the remaining and cut into quarters.
Fry quartered eggplant in oil until golden brown and place into a baking pan.

COOKING

Pour sauce over the eggplant and place into oven. Bake at 350 deg. for 40 min.