Receta Eggplant Parmesan
Eggplant Parmesan~
Melanzane Alla Parmigiana
This is a typical Italian provincial dish.
Perfect as a luncheon dish and
One of my favorite ways to eat
Eggplant~
When fresh eggplant is in season in your area,
keep this delicious recipe in mind.
Served with a small salad and
- fresh buttered Italian bread,
- you'll have a meatless meal your
- whole family will love~
- Eggplant Parmesan~
- 1 1/2 T olive oil
- 3 T finely chopped onion
- 3 cans (8-oz) tomato sauce
- 1 1/2 t dried oregano
- 1/2 t dried basil leaves
- 3/4 t salt
- 1 large eggplant
- (about 1 1/2 lbs)
- 2 eggs, beaten
- 1 1/4 cups seasoned dry
- bread crumbs
- 1/2 cup olive oil
- 1/2 lb mozzarella cheese, sliced
- 4 T grated Parmesan cheese, divided
- 1. Make Tomato Sauce:
- In hot oil (1 1/2 T ) in a small saucepan
- saute onion until golden, about 3 minutes
- Add the tomato sauce, oregano, basil, and salt;
- Simmer 5 minutes
- Set aside
- 2. Preheat oven to 400º F
- 3. Pare eggplant; cut crosswise into 1/4-inch thick slices
- Mix together the bread crumbs and 2 T Parmesan cheese
- Dip slices into eggs, then onto bread crumb mixture
- Coating completely
- 4. Meanwhile, slowly heat 1/2 cup oil in a large skillet
- Saute eggplant slices, a few at a time, until golden brown
- About 3 minutes on each side.
- Add more oil as needed
- Drain eggplant slices well on paper towels
- 5. In a 12 x 8 x 2 inch baking dish
- Layer half of the eggplant slices
- Top with half of the tomato sauce mixture
- Half of the mozzarella cheese slices
- Repeat layers
- Sprinkle top with Parmesan cheese
6. Bake uncovered
15-20 minutes or
until cheese is melted and
sauce is bubbly.
Until Next Time~