It’s Finally Friday Eggplant Parmigiana Recipe

This one’s a doozie of a eggplant parmigiana recipe, so let’s get started.

Ingredients:

• 1 cup olive oil
• 1 eggplant, sliced into 1/2 inch rounds
• 2 red bell peppers, my favorite
• 8 slices Mozzarella cheese
• 1 onion, chopped
• 2 cloves garlic, minced
• 16 oz can stewed tomatoes
• 1 tablespoon basil
• 1 tablespoon oregano
• 1/2 cup balsamic vinegar
• 1/2 cup red wine vinegar
• 1/2 cup brown sugar
• 8 tablespoons tomato paste
• 3 tablespoon capers
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup Parmesan, grated

What’s Next:

Go ahead and preheat your oven to 350 F, or 175C.

In a large skillet- heat 1/2 cup olive oil on medium high & saute eggplant on each side until saturated with oil- about 8 minutes total. Grab your 3-quart casserole dish & line with sauteed eggplant.

In same skillet- saute red peppers until tender and layer over eggplant. Top with Mozzarella.

Heat remaining oil in skillet & cook onions & garlic until browned. Stir in stewed tomatoes and simmer for 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar & tomato paste. Simmer for 10 minutes.

Add capers and season with S & P. Pour mixture iver Mozzarella cheese & eggplant. Sprinkle Parmesan cheese on top.

Bake for 25 minutes and you have yourself a true weekend treat. Enjoy.

Eat well & Laugh often.