Wednesday, October 23, 2013

Recipe: Eggplant Parmigiana II


“This famous Italian dish takes full advantage of the wonderful flavor combination of garlic, tomatoes and Parmesan cheese.”

“You will find this dish excellent for Lent.”—The Garlic Lovers’ Cookbook


Makes 5 to 6 servings

2 medium eggplant, peeled, cut into ½ inch slices
Oil (for frying eggplant slices)
2 C tomatoes, chopped or stewed (preferably homemade if the latter—see recipes in Basics And Canning … sections) (can use canned)
6 oz can tomato paste
¾ tsp garlic powder
1 ½ tsp seasoned salt
Dash black pepper
1 Tbsp parsley flakes
1 bay leaf
½ C shredded Parmesan cheese
2 C soft bread crumbs
½ lb sliced mozzarella cheese

Preheat oven to 350o. Sauté eggplant slices in oil for 5 minutes, or until tender and browned slightly. Remove slices and keep warm. Drain off oil from skillet, add tomatoes, tomato paste, garlic powder, seasoned salt, pepper, parsley flakes, and bay leaf, cover skillet, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese and bread crumbs, and mix well. Place a layer of half the eggplant slices in a buttered 2-quart baking dish, cover with a layer of half the tomato sauce mixture, then with half the mozzarella cheese. Repeat layering with remaining ingredients. Bake 20 minutes, or until cheese melts and is browned lightly. Serve at once.

No comments:

Post a Comment

Be nice. Nothing inappropriate, please.