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| Home -> [Eggplant, Italian, Vegetables, Vegetarian, Western European] -> [Eggplant parmesan Recipe] |
Eggplant parmesan
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Eggplant, Italian, Vegetables, Vegetarian, Western European |
Rating: |
0 |
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Ingredients:
| 1
| large | Eggplant, peeled, sliced ?/td> | | | - to ?inch | | 2/3
| cup | Flour | | 2
| | Eggs, beaten | | 2/3
| cup | Fine bread crumbs | | | Olive oil for frying | | 3
| cup | Tomato sauce, meatless or | | | - not * | | 1
| lbs | Mozzarella, fresh if you | | | - can get it | | 1/2
| cup | Parmesan, grated |
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Procedures:
| 1 | * 4 cups of sauce (your favorite) with or without meat dredge eggplant slices in flour, dip in egg, and coat with bread crumbs. | | 2 | Fry breaded slices in olive oil until they are dark golden and offer little resistance to a fork. | | 3 | Drain on paper towels. | | 4 | in a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the bottom. | | 5 | Put down a single layer of fried eggplant slices, followed by a generous layer of sauce, mozzarella slices, and a sprinkling of parmesan. | | 6 | Continue repeating process until eggplant and mozzarella are used up (you"ll probably get two layers of eggplant), ending with a final layer of sliced mozzarella on top. | | 7 | Bake in 350°F oven for 40 minutes, making sure that cheese on top is melted and browned nicely. | | 8 | You can use the broiler for browning during the last few minutes, but don"t over do it. | | 9 | from the bad for you cookbook by chris maynard & bill scheller;isbn 0-679-73545-3 |
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