Eggplant (Aubergine) Parmesan

Name: Eggplant (Aubergine) Parmesan
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters italian breadcrumbs, about; 425 grams tomato sauce; 794 grams crushed tomatoes; 1 egg (beaten); 2 mediums eggplants, peeled & sliced about 1/2 inch thick; 1 garlic clove; 454 grams ground chuck, browned & drained; 1 Tbsp italian seasoning; 10 servings oil (for frying); 1 medium onion; 10 servings i always add alittle extra oregano; 118 milliliters parmesan cheese; 454 grams ricotta cheese; 10 servings salt & pepper; 340 grams package shredded mozzarella cheese; 1 Tbsp sugar; 170 grams tomato paste

Eggplant (Aubergine) Parmesan might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 463 calories, 28g of protein, and 27g of fat. Head to the store and pick up breadcrumbs, tomato paste, parmesan cheese, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 3 hours.