Eggplant Parmesan

(from beckyinem’s recipe box)

Source: Evelyn

Categories: Entree

Ingredients

  • 2 pounds eggplant (about 2)
  • 2 pound tomatoes
  • 1/2 cup butter
  • 1/2 cup oil
  • Parsley
  • salt and pepper
  • 1/2 pound Kasseri cheese
  • 1 clove garlic, minced
  • Parmesan cheese

Directions

  1. Peel eggplants and slice.

  2. Salt them and let sit for about 1/2 hour.

  3. Wash and dry then

  4. In saucepan, melt 1/4 stick butter and oil

  5. Fry eggplant until lightly browned, remove from pan

  6. In saucepan, add 1/2 can strained tomatoes, salt, pepper, parsley and minced garlic

  7. Simmer tomato sauce for 1/2 hour

  8. In a medium sized baking pan, arrange rows of eggplant, sauce Kasseri cheese and Parmesan cheese.

  9. Repeat with a second layer

  10. For top layer, put eggplant, sauce, and a lot of Parmesan cheese.

  11. Bake at 350 for 1/2 hour

  12. Serves 6

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