This is my favorite recipe a girlfriend I use to work with use to bring it to the office and it was everyone favorite, in fact we refused to allow her to bring any other dish. Now its my specialty and it soooo good.
Try and let me know what you think:
Eggplant Parmigiana
Difficulty: Easy
Preparation Time: approx 45 min
Cooking Time: 20-30 minutes
Serving Size: 4-6 for nice size servings….
INGREDIENTS for sauce: 1 med onion, 1 clove garlic, Oil, 1 1lb can Tomatoes diced, 1 8oz can tomato sauce, 1 tsp salt 1/2 tsp basil, 1/2 tsp oregano. (this is for sauce) INGREDIENTS for eggplant : 1/2 cup toasted wheat germ, 2 eggs (Beaten), 1/3 cup fine dry bread crumbs, 1 6oz pkg mozzarella cheese shredded, 1 eggplant (approx 1 1/2 pound), 1/2 cup grated parmesan cheese.
INSTRUCTIONS: Saute onion & garlic in 1/4 cup oil till golden, stir in undrained tomatoes, tomato sauce, 1/2 tsp salt, basil, oregano bring to a boil -cover and simmer about 20 min, Break up tomatoes if still whole. Combine toasted wheat germ and bread crumbs and 1/2 tsp salt, in a bowl, put beaten eggs in another bowl, cut eggplant crosswise in 1/2″ slices dip in beaten egg, then dip in wheat germ mixture, coating both sides, heat 1/3 cup oil in lg skillet, cook, eggplant till golden brown, put 1/2 tomato sauce in shallow 2 qt casserole, layer overlapping slices of eggplant in sauce, cover with cheese, top with remaining sauce, and sprinkle with parmesan cheese. Bake at 400 degrees for 20-30 min. Note if heat is to high the wheat germ will burn before eggplant is tender.
