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dianne s eggplant parmesan


i love eggplant in any form or fashion and this recipe sounds simple and delicious. although the recipe does not call for a serving of pasta, this dish would be nice next to (or on top of) some angel hair pasta. this dish sounded so good while i was typing it that i sent my hubby to the corner grocery store for a few ingredients. looks like we will be having this for dinner tonight. recipe appears in the church supper cookbook.


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  1. Peel and thinly slice the eggplant lengthwise
  2. Sprinkle with 1 / 2 teaspoon of the salt
  3. Place a colander in a shallow pan
  4. Place the eggplant slices in the colander and place a similar size and shaped bowl on top of the slices to press
  5. Allow the slices to drain for 45 to 60 minutes
  6. Meanwhile
  7. In a large skillet over medium heat
  8. Cook the meat until no longer pink
  9. Add the onion
  10. Bell pepper
  11. 1 / 2 teaspoon salt
  12. Black pepper
  13. Stir and continue to cook until the onion and pepper are tender
  14. Add the spaghetti sauce and brown sugar
  15. Reduce the heat
  16. Cover and simmer for 30 minutes
  17. Preheat oven to 375 degrees and coat a glass baking dish with cooking spray
  18. Spread about 1 / 2 of the meat sauce on the bottom of the dish
  19. Layer eggplant slices on top of the sauce and sprinkle with both cheeses
  20. Repeat until all the sauce and eggplant have been used
  21. Ending with a layer of sauce
  22. Sprinkle the top layer generously with the remaining cheese
  23. Loosely cover the dish with foil and bake for 30 minutes
  24. Remove the foil and bake for 10 to 12 minutes longer
  25. Or until the cheese is golden brown

Step 17

Total Time in Minute 105

Ingredients Count 9

cooking dianne s eggplant parmesan

See More Relate Photo



Black pepper

Ground chuck


Bell pepper

Parmesan cheese


Spaghetti sauce

Brown sugar

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