Eggplant Parmigiana Barbara

Serves: 6
Total Calories: 442


1/2 cup chopped onion
1 clove garlic, minced
1 pound ground beef
2 tablespoons butter or margarine
1 (16-ounce) can tomato
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon basil
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup water
1 tablespoon brown sugar
1 large eggplant
2 eggs, beaten slightly
1/2 cup dry bread crumbs
1/4 cup salad oil
1 1/4 cups Parmesan cheese
6 - 8 ounces mozzarella cheese, shredded


In large skillet sauté onion, garlic, and ground beef in butter until meat is no longer red. Add tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir well. Add water and brown sugar. Bring all ingredients in skillet to a boil. Simmer uncovered 20 minutes.

Heat oven to 350°. Spray baking dish with nonstick product. Peel eggplant and cut into 1/2-inch slices. Combine eggs and 1 tablespoon water; mix well. Dip eggplant in egg mixture; coat well. Dip in crumbs and coat well. Sauté eggplant in oil until brown and arrange in bottom of baking dish; sprinkle with half Parmesan; top with half mozzarella cheese and cover with half of tomato sauce. Repeat. Bake uncovered 20 minutes. Arrange remaining mozzarella cheese over top and bake 20 minutes longer or until mozzarella is melted and slightly brown.

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Nutritional Facts:

Serves: 6
Total Calories: 442
Calories from Fat: 186

This Eggplant Parmigiana Barbara recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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