Main Course recipe for Eggplant Parmesan ... Eggplant Parmesan Recipe - Cooking Index ... This recipe yields 8 servings.

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

* shredded part-skim, 3 ounces In a small bowl, combine egg, milk, and pepper. In another bowl stir together cracker crumbs, Parmesan cheese, and dried parsley flakes. Dip eggplant slices in the milk mixture to coat, then dip both sides in the cracker mixture. Spray a 12x7x2" baking dish with

Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but not browned. Add tomatoes, tomato paste, hot pepper flakes, salt, and pepper. Stir, bring to a boil, and simmer 20-25 minutes. Remove from heat, add basil and let cool at room

While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5 quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and when cool enough to handle, peel off skin, beginning from scored end, with paring

1 large eggplant Salt 2 eggs, beaten 1-1/2 cups Italian bread crumbs Vegetable oil 30-ounce jar Prego spaghetti sauce 2 cups mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated Preheat oven to 350F. Peel eggplant; cut into 1/4 inch slices. Sprinkle each slice with salt and place in a bowl.