Marge’s Eggplant Parmesan

Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/3 cup onion slices
  • 2 Tbsp olive oil or salad oil
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 4 cup tomatoes
  • 2 cup seasoned tomato sauce
  • 1 (3 oz) can mushrooms
  • 1/4 cup parsley, chopped
  • 1 1/2 tsp oregano
  • 1 tsp salt
  • 1/4 tsp thyme
  • 1 bay leaf
  • 1 cup water

Sauté onion until tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered for 2 to 2 1/2 hours until sauce is thick. Remove bay leaf. Peel and slice eggplant about 1/8 inch thick. Beat 3 eggs and dip eggplant slices in eggs, then in bread or cracker crumbs. Fry until brown and drain on paper towel in casserole. Layer eggplant, then meat sauce, then cheese (Parmesan or mozzarella or Cheddar). Keep layering until all are gone. Top with cheese.

Bake at 350 degrees for 30 minutes.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.