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Receta Baked Eggplant Italiano
by Global Cookbook

Baked Eggplant Italiano
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Ingredientes

  • 1 x eggplant - (abt 1 1/4 lbs) Salt Flour
  • 2 x Large eggs well beaten Veg. oil
  • 1 1/2 c. shredded mozzarella cheese divided
  • 1 can Spam luncheon meat - (7 ounce) diced
  • 1 c. Marinara Sauce (see below)
  • 1/4 c. minced onion
  • 2 Tbsp. red wine
  • 1/4 c. minced celery
  • 1/4 tsp basil
  • 1 x garlic clove chopped
  • 1/4 tsp oregano
  • 1 Tbsp. pure vegetable oil
  • 1/4 tsp salt
  • 1 can tomato sauce - (15 ounce)
  • 1 x bay leaf

Direcciones

  1. Cut unpeeled eggplant lengthwise in 1/4-inch slices. Lightly salt and place on plate; place a baking pan filled with heavy cans on top of eggplant. Let stand 1 hour; drain off accumulated liquid.
  2. Dip each slice in flour, then into beaten Large eggs. Saute/fry in oil in large skillet, a few slices at a time, till browned on both sides. Drain on paper towel.
  3. Reserve about 1/3 c. mozzarella cheese; combine remaining cheese with Spam. Spread about 2 Tbsp. sauce over bottom of lightly-greased 1-qt baking dish. Cover with a layer of eggplant. Add in layer of Spam mix; spread with sauce. Repeat layers ending with sauce. Sprinkle with reserved cheese.
  4. Bake in 400 degrees oven 15 min, or possibly till mix is warm and cheese melts on top. Let stand 5 min before cutting.
  5. For Marinara Sauce: In a medium saucepan, saute/fry onion, celery, and garlic in oil. Add in remaining ingredients and simmer 15 min.
  6. Nice to know: You'll have an extra c. of sauce. Freeze it and use another day for Rice Stuffing.