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Receta Eggplant Parmesan
by B Innes

Eggplant Parmesan

My first introduction to this wonderful dish was made, as a side dish, in some holiday meal by my entirely German Grandmother. It has become undoubtedly my favorite dish.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: sangiovese di romagna

Ingredientes

  • Medium to Large eggplant peeled and sliced into ½ inch disks
  • 2 -3 eggs with a little water for egg wash
  • 5- 6 tbs flour, seasoned with salt & pepper
  • Flavored bread crumbs
  • 1+ cups vegetable oil
  • 2 cups Marinara or tomato sauce
  • ¼ cup sugar approximate
  • 1 ½ pounds ricotta cheese
  • 12 ounces shredded mozzarella cheese

Direcciones

  1. Peel and slice the eggplant. Set the flour in one large dish, the egg wash in a second and the bread crumbs in a third. Cover both sides of the eggplant with flour, dust off excess and wet completely in egg wash transfer to bread crumbs and cover completely .
  2. In a frying pan large enough to accommodate small batches of eggplant place the oil, bring up to a medium high heat and fry the eggplant disks in batches until golden brown. Place on paper towels to drain after they are cooked. Add the sugar to the tomato sauce so that it is slightly sweet.
  3. Using a Corningware 2 quart Blue Cornflower Casserole, place a few spoonfuls of sauce on the bottom of the pan.Then using layers, place eggplant in a single layer top with ricotta sprinkled with a little of the mozzarella then a few more spoonfuls of sauce. Continue to layer ,ending with a layer of eggplant. on top of this layer spread some sauce and most of the mozzarella. When ready, bake at 375° for 30-45 minutes until hot and bubbly. Remove from the oven and let stand for 5-10 minutes to allow cheese to firm up.