↞ recipe box start page
Category: Eggplant
Prep Time: Cook Time: Total Time:
1 1/2 tbsp hot pepper sauce, divided
2 tbsp olive oil
1 large eggplant, about 1 1/4 lb
1 (26 oz) jar marinara sauce
12 oz. shredded mozzarella (3 cups)
1/2 cup Italian parsley, coarsely chopped (or blend of curly parsley and fresh basil)
1/2 cup grated Parmesan cheese
Combine 1 tablespoon of Tabasco with the olive oil in a small bowl. Cut eggplant into 15 slices after trimming the ends. Arrange in a single layer on a baking sheet. Brush with hot sauce and oil. Broil 3 inches from heat for 3 minutes. Turn over and brush with remaining oil mixture. Broil 2 or 3 minutes. Switch oven to 400.
Combine bottled spaghetti sauce and remaining 1/2 tablespoon Tabasco in medium bowl. In a separate bowl, mix together mozzarella, herbs and Parmesan. Arrange a single layer of broiled eggplant on bottom of a lightly greased 2-quart casserole or 9 inch square baking pan. Spread with 1/3 of sauce and cheese mixtures. Repeat layers. Bake uncovered for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serving tip: Have French bread on the side to cool the Tabasco heat of the dish.
view more member recipes
NAWLINS EGGPLANT PARMIGIANA
view my recipes
print
save
Category: Eggplant
Prep Time: Cook Time: Total Time:
1 1/2 tbsp hot pepper sauce, divided
2 tbsp olive oil
1 large eggplant, about 1 1/4 lb
1 (26 oz) jar marinara sauce
12 oz. shredded mozzarella (3 cups)
1/2 cup Italian parsley, coarsely chopped (or blend of curly parsley and fresh basil)
1/2 cup grated Parmesan cheese
Combine 1 tablespoon of Tabasco with the olive oil in a small bowl. Cut eggplant into 15 slices after trimming the ends. Arrange in a single layer on a baking sheet. Brush with hot sauce and oil. Broil 3 inches from heat for 3 minutes. Turn over and brush with remaining oil mixture. Broil 2 or 3 minutes. Switch oven to 400.
Combine bottled spaghetti sauce and remaining 1/2 tablespoon Tabasco in medium bowl. In a separate bowl, mix together mozzarella, herbs and Parmesan. Arrange a single layer of broiled eggplant on bottom of a lightly greased 2-quart casserole or 9 inch square baking pan. Spread with 1/3 of sauce and cheese mixtures. Repeat layers. Bake uncovered for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving. Serving tip: Have French bread on the side to cool the Tabasco heat of the dish.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Eggplant Parmigiana
by sgre52160
2 cups seasoned bread crumbs 1/4 tsp salt 1/4 tsp black pepper 4 eggs, lightly beaten 1 large eggplant Vegetable or olive oil for frying 3 1/2 cups spaghetti sauce, divided 3 cups shredded mozz
by sgre52160
2 cups seasoned bread crumbs 1/4 tsp salt 1/4 tsp black pepper 4 eggs, lightly beaten 1 large eggplant Vegetable or olive oil for frying 3 1/2 cups spaghetti sauce, divided 3 cups shredded mozz
Nawlins Shrimp Salad
by sgre52160
1 pound cooked shrimp (21-25 count) 1 cup mayonnaise 1/3 cup each red, yellow & orange bell peppers, finely diced 1/3 Cup red onion, finely diced 1 tablespoon creole seasoning 1 teaspoon hot
by sgre52160
1 pound cooked shrimp (21-25 count) 1 cup mayonnaise 1/3 cup each red, yellow & orange bell peppers, finely diced 1/3 Cup red onion, finely diced 1 tablespoon creole seasoning 1 teaspoon hot
Nawlins Bread Pudding With Bourbon Sauce
by ICOOK2
1 (16 ounce) loaf French bread 3 cups granulated sugar, divided 5 large eggs, lightly beaten 2 cups half-n-half 3 teaspoons vanilla extract, divided 1/2 cup raisins 1 cup firmly packed light bro
by ICOOK2
1 (16 ounce) loaf French bread 3 cups granulated sugar, divided 5 large eggs, lightly beaten 2 cups half-n-half 3 teaspoons vanilla extract, divided 1/2 cup raisins 1 cup firmly packed light bro
Veal Parmigiana
by ICOOK2
Sauce: 3 cloves garlic, minced 1 (20 ounce) can tomatoes 4 tablespoons olive oil 1 1/2 teaspoons salt 1 medium onion, chopped 1 (8 ounce) can tomato puree 1 teaspoon basil 1 teaspoon pepper
by ICOOK2
Sauce: 3 cloves garlic, minced 1 (20 ounce) can tomatoes 4 tablespoons olive oil 1 1/2 teaspoons salt 1 medium onion, chopped 1 (8 ounce) can tomato puree 1 teaspoon basil 1 teaspoon pepper
view more member recipes
related CDKitchen recipes
Chicken And Eggplant Parmigiana
Fried Eggplant Parmigiana
Baba Ganouj (Iranian Eggplant Dip)
Turkish Eggplant Salad
Cabbage Eggplant Salad
Sirloin With Peppers And Eggplant
Baked Stuffed Eggplant
Crispy Baked Eggplant