Vegetable Spicy Eggplant Parmigiana


Schmitty 10-18-99 4:34 PM

Spicy Eggplant Parmigiana

1 1/2 tablespoons Tabasco® pepper sauce, divided
2 tablespoons olive oil
1 large eggplant about 1 1/4 pounds
1 (26 ounce) jar marinara sauce
12 ounces (3 cups) shredded mozzarella
1/2 cup Italian Parsley coarsely chopped or blend of parsley and basil
1/2 cup grated Parmesan cheese

Preheat broiler.

Combine 1 tablespoon of Tabasco with olive oil in a small bowl.

Cut eggplant into 15 slices after trimming ends.

Arrange in a single layer on a baking sheet.

Brush with hot sauce and oil.

Broil 2 inches from heat for 3 minutes.

Turn over and brush with remaining oil mixture and broil 2 or 3 minutes.

Switch oven to 400-degree setting.

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 lightly greased 2-quart casserole or 5 inch square baking pan.

Spread with 1/2 of sauce and cheese mixtures; repeat layers.

Bake uncovered for 15 minutes or until hot and bubbly.

Let stand 10 minutes before serving.

Yield - 4 servings.

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