Eggplant Parmesan

Recipe Ingredients

1		Onion - chopped
2		Garlic - minced
2		Tomatoes - (approx. 32 oz ea)
1/2 cup	118ml	Ketchup
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Pepper
1 cup	237ml	Oil
1 cup	198g / 7oz	Eggplants (medium)
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1 tablespoon	15ml	Chopped parsley
1 cup	146g / 5.1oz	Italian bread crumbs
1 cup	146g / 5.1oz	Plain bread crumbs
1 tablespoon	15ml	Oregano - (optional)
1/2 lb	227g / 8oz	Mozzarella cheese
		Thinly sliced

Recipe Instructions

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 layers and top with mozzarella cheese.

Source:
Vincent Bommarito, Jr., of Tony's, St. Louis, MO

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