Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Eggplant Parmigiana 2 6 to 8 small eggplants, about 4 inches long 1/2 cup of olive oil Three 8 ounce cans of tomato sauce 1 small onion, grated 1 small clove garlic, crushed Salt & pepper 1 cup of grated Parmesan cheese Cut the eggplants in half lengthwise. Heat the olive oil in a skillet and sauté the eggplant halves lightly until just beginning to soften. Arrange layer in a foil lined casserole. Top with half the cheese. Repeat eggplant layer, topping with remaining sauce, seasonings and cheese. Bake at 350 degrees for 25 minutes or until eggplants are tender. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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