TRADITIONAL EGGPLANT PARMESAN
SERVES 6 to 8 INGREDIENTS 2 pounds eggplant (see note below) 1 cup all-purpose flour, seasoned with salt and pepper to taste 3 eggs, beaten with 2 tablespoon milk 3 cups dry breadcrumbs, preferably homemade 3 tablespoons dried oregano Olive oil, as needed Tomato Sauce (recipe follows) 1 pound shredded mozzarella cheese 1 cup freshly shredded Parmesan cheese Tomato Sauce: 3 tablespoons olive oil 1/2 cup finely chopped onion 4 large garlic cloves, minced 4 cans (14.5 ounces each) whole tomatoes, crushed slightly, with juices 2 tablespoons dried oregano 1 tablespoon dried basil Salt and pepper to taste Prepare the sauce first. Heat a medium sauté pan over medium-high heat. Add the 3 tablespoons olive oil, then the onions. Sauté until onions are softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, herbs, salt and pepper. Reduce heat to medium-low and cook until slightly reduced, about 20 minutes. Meanwhile, cut the eggplant into about 1/3-inch thick slices. Place the seasoned flour on a large plate or waxed paper. Place the eggs and milk in a shallow bowl. Place the breadcrumbs on a large plate or waxed paper and mix in the 3 tablespoons oregano. Dredge the eggplant first in the flour, then dip into the egg wash, then dredge in the breadcrumbs, shaking off excess crumbs. If you have time, place on baking racks and refrigerate for about 30 minutes. If not, proceed with frying. Heat about 1/2-inch olive oil in a large skillet over medium-high heat. Fry the eggplant in batches, about 3 minutes per side or until golden brown, adding more oil between batches as needed. Let drain on baking racks or paper towels. Preheat oven to 375° F. Lightly grease a 13x9x2 baking dish with olive oil or spray. Spoon a thin layer of sauce onto the bottom. Top with one-third of the eggplant in one layer. Spread about one-third of the sauce over the eggplant, then scatter with one-third of the mozarella and parmesan cheeses. Repeat the layers two times (If you don't have quite enough eggplant for the top layer, just space it out evenly. If there's too much, overlap it as needed.) Bake until hot and bubbly, about 40 minutes. Let rest about 10 minutes before cutting and serving. Notes: If desired, the casserole may be assembled a day ahead, covered and refrigerated. Add 20 to 30 minutes to the baking time, checking to be certain it is hot in the center. Leftovers reheat very well in the oven or microwave. Many recipes call for salting and rinsing the eggplant before use to remove any bitterness. I seldom find eggplant to be bitter, and the oriental varieties never are, so I don't do it. Oriental eggplants are longer and thinner than other eggplants. Cut them in half vertically, then in 1/2-inch slices horizontally. You might also want to peel the strip of skin that is on both of the end slices. Teri's Kitchen September Newsletter Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
