Eggplant Parmesan
By: Administrator
Updated: May 11, 2010
Eggplant Parmesan
2 each eggplant peeled and sliced thinly
1 cup all purpose flour
1 teaspoon granulated garlic
Salt and pepper to taste
1 can crushed tomatoes
1 clove chopped garlic
˝ tablespoon Italian seasoning
˝ each green pepper sliced
1/ each red pepper sliced
˝ each onion sliced
˝ cup shredded parmesan cheese
1 tablespoon olive oil
Take flour, salt, pepper and granulated garlic and mix together. Coat eggplant in flour mixture and sauté. Cook till brown and flip and cook till brown. Remove. In another sauté pan place olive oil. Add onions, peppers and garlic. Cook till halfway. Add tomatoes and Italian seasoning. Simmer for 3 minutes until al dente. Place eggplant in dish. Top with the sauce. Spread cheese over top and melt till cheese is brown. Remove and serve.
Courtesy of Franklin Dye
2 each eggplant peeled and sliced thinly
1 cup all purpose flour
1 teaspoon granulated garlic
Salt and pepper to taste
1 can crushed tomatoes
1 clove chopped garlic
˝ tablespoon Italian seasoning
˝ each green pepper sliced
1/ each red pepper sliced
˝ each onion sliced
˝ cup shredded parmesan cheese
1 tablespoon olive oil
Take flour, salt, pepper and granulated garlic and mix together. Coat eggplant in flour mixture and sauté. Cook till brown and flip and cook till brown. Remove. In another sauté pan place olive oil. Add onions, peppers and garlic. Cook till halfway. Add tomatoes and Italian seasoning. Simmer for 3 minutes until al dente. Place eggplant in dish. Top with the sauce. Spread cheese over top and melt till cheese is brown. Remove and serve.
Courtesy of Franklin Dye
