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Florida Department of Agriculture and Consumer Services
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Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Eggplant Parmesan

Vegetable-6039
Ingredients  
2 1/2 pounds fresh tomatoes, chopped
1/4 cup tomato paste
3/4 cup canola oil
1 small clove garlic, minced
1 tablespoon onion, minced
2 tablespoons parsley, minced
1/2 teaspoon crushed dry oregano
1 teaspoon salt
  pepper
2 eggplants
2 eggs, slightly beaten
3/4 cup fine dry bread crumbs
1/2 pound mozzarella cheese, sliced
1/2 cup grated Parmesan cheese
 
Preparation

Place tomatoes and their liquid in a large saucepan; add tomato paste, 1/4 cup canola oil, garlic, onion, parsley, oregano, salt and pepper. Bring to a boil and cover. Simmer, stirring occasionally for 10 minutes or until sauce is reduced to 1 quart. Pare eggplant; cut into 1/2 inch-thick slices. Dip eggplant into eggs and then roll in bread crumbs. Sauté breaded eggplant in 1/2 cup canola oil and drain well on paper towel. Reserve 2 slices mozzarella cheese. Place alternate layers of eggplant, mozzarella cheese and tomato sauce in a 12 x 8 x 2 baking dish. Sprinkle with Parmesan cheese. Top with the reserved mozzarella cheese. Bake at 350 degrees F for 25 minutes or until sauce bubbles.

Yield
8 servings

Look for "Fresh from Florida" ingredients at your grocery store.

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