This eggplant Parmesan is made with a simple homemade tomato sauce with dried herbs.

See Also

Moussaka

Easy Eggplant Lasagna

Stuffed Eggplant Parmesan

Ingredients

• Tomato Sauce With Herbs
• 1 tablespoon minced onion
• 1 tablespoon extra virgin olive oil
• 3 cans (8 ounces each) tomato sauce
• 1 1/4 teaspoons dried leaf oregano, crumbled
• 1/4 teaspoon dried basil
• pinch salt
• Eggplant
• 1 large eggplant
• 2 eggs, beaten
• 1 1/4 cups fine dry seasoned bread crumbs
• vegetable oil, about 1/2 cup
• 1 package (8 ounces) sliced mozzarella cheese
• 2 to 3 tablespoons grated Parmesan cheese

• Prep Time: 20 minutes
• Cook Time: 45 minutes

• Total Time: 65 minutes
• Yield: 8 Servings

Preparation

Tomato Sauce with Herbs

In a skillet or sauté pan, sauté the minced onion in 1 tablespoon of olive oil over medium low heat until tender. Add remaining ingredients; simmer for 15 to 20 minutes.

Makes 3 cups of tomato sauce.

Eggplant

Peel eggplant; cut into 1/4-inch thick slices. Dip eggplant slices into beaten egg; coat with bread crumbs. Heat oil in a large skillet. Fry eggplant in hot oil for about 3 minutes on each side, or until browned.

Transfer eggplant to paper towels to drain well.

Place half of the fried eggplant in a lightly greased shallow baking pan. Top with half of the mozzarella cheese slices and half of the tomato sauce. Repeat layers; sprinkle with Parmesan cheese. Bake at 400° for 20 minutes, or until sauce is bubbly and cheese is melted.

More

Eggplant Bake

Eggplant Creole Appetizer With Crab Sauce

Eggplant and Oyster Casserole

Scalloped Eggplant With Cheese

Eggplant Lasagna

See Also

Main Recipe Index

Southern Food Home