Italian

Joyce's Eggplant Parmesian is for Dinner.

Joyce's Eggplant Parmesian takes 40 minutes to prepare.

Joyce's Eggplant Parmesian takes 90 minutes to cook.

Joyce's Eggplant Parmesian makes 1 servings.

The ingredients for Joyce's Eggplant Parmesian are:

Can of crushed tomatoes on the stove with the spices you like - we put red pepper, basil, dried onion, parsley, garlic (no oregano) on the stove low temperature.

Take one medium eggplant and peel and cut into thin slices and put on the side.

1 lb of mozzarella either already shredded or shred yourself

Beat an egg with a drop of water.

bread crumbs (we prefer plain) add Italian cheese, basil, parsley, chopped garlic,

Take the pieces of eggplant and put in the egg and then into the bread crumb mixture.

Put a little sauce in the bottom of your pan and then layer it with eggplant that is coated - add Mozzarella and Italian cheese and a little sauce keep on layering until done (like a lasagna or baked ziti).

Here is how you make Joyce's Eggplant Parmesian:

Cook 375 degrees for one hour or until the top is browned and the eggplant is soft.Serving Size: 12 X 18 inch pan a 3 X 3 servingNumber of Servings: 1Recipe submitted by SparkPeople user JESAPP734.

The nutritional information for Joyce's Eggplant Parmesian is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 0.0

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 0.0 g
• Dietary Fiber: 0.0 g
• Protein: 0.0 g

Joyce's Eggplant Parmesian is Italian cuisine.

The dietary needs meet for Joyce's Eggplant Parmesian is Low Carb