*  Exported from  MasterCook  *
 
                             Eggplant Parmesan
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Onion -- chopped
    2      Cloves        garlic -- minced
    2      lg   Cans     tomatoes
                         (approx. 32 oz ea)
      1/2  cup           Ketchup
      3/4  teaspoon      Salt
      1/4  teaspoon      Pepper
    1      cup           Oil
    1      md            Eggplants
      1/2  cup           Grated Parmesan cheese
    1      tablespoon    Chopped parsley
    1      cup           Italian bread crumbs
    1      cup           Plain bread crumbs
    1      tablespoon    Oregano (optional)
      1/2  pound         Mozzarella cheese
                         Thinly sliced
 
 Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to
New Orleans.  They are delicious!!)  Simmer onion, garlic, tomatoes, ketchup,
salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture
is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit into
fry pan) Do NOT slice ahead of time.)  Add eggplant to HOT oil. Fry until
slightly browned.  Press each slice against side of pan to drain oil before
removing.  Add more oil as needed.
 
  Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.
 
  Place one layer of eggplant in a flat casserole dish.
 Sprinkle with bread crumb mixture and cover with tomato mixture.  Alternate
layeres and top with mozzarella cheese.
 
     PRODIGY (R) interactive personal service	    09/20/93	     7:25 PM 
  Bake at 350 degrees for 30 minutes.
 
 
 
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