Eggplant to the oven

Eggplant to the oven
Eggplant to the oven
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  • 1 / 2 cup chopped onion
  • 3-4 cloves of garlic, bare and in slices
  • LG. whole tomatoes, undrained
  • 6 Oz tomato paste
  • 2 TSP. dry oregano
  • 1 TSP. dried Basil
  • 1 1 / 2 TSP. Salt
  • 1 / 4 TSP. pepper
  • 1 CDA. of sugar Brown
  • An lg. Eggplant (1 1 / 2 lb)
  • 2 eggs, lightly beaten
  • 1 / 2 Cup dry bread crumbs
  • 3 / 4 Cup grated Parmesan cheese
  • Oil
  • 8-12 Oz. Shredded mozzarella
  1. Sear the meat. While cooking, Add the onion and garlic. Add the tomatoes, the pasta, condiments, sugar and 1 Cup water. Boil, lower the heat and simmer.
  2. Eggplant slices crosswise in 1 / 2 inch thick. Dip in egg, then in the crumbs. FRY in oil until they are crisp.
  3. Put a bit of sauce in the bottom of a source of oven flat. Add layer of fried eggplant. Sprinkle with cheese Parmesan. Cover with sauce and mozzarella. Repeat layers if necessary. Bake, uncovered, to 350 degrees, 25 minutes.
Recipes easy to https://recetasdecocinafaciles.NET /

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