Eggplant Parmigiana
1 eggplant
1 egg
2 tablespoons of milk
2 tablespoon of olive oil
4 tablespoons of butter
1 onion
1/2 teaspoon of oregano
3/4 cup of breadcrumbs
3/4 cup of parmesan
3/4 pound of Swiss cheese
2 cloves garlic
one 16 ounce can of Italian tomatoes
2 pounds of tomato paste
salt and pepper
Sauté chopped onion and garlic in 2 tablespoons of butter until soft. Add the chopped tomatoes, tomato paste, oregano, salt and pepper and simmer for 15 - 20 minutes. Slice the eggplant without peeling and dip in a mixture of beaten egg and milk, then dip in cracker crumbs. Fry the eggplant in olive oil and 2 tablespoons of butter until browned on both sides, adding a little more oil and butter if necessary. Drain. Arrange the eggplants in a buttered baking dish, place a slice of cheese over each, cover with the tomato sauce and sprinkle with parmesan. Bake in an oven preheated to 400ºF. for 20 minutes.
Try this with slices of tomatoes and green pepper between the eggplant and cheese. If you have a special tomato sauce, use it instead. |
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