| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | American | Main dish, Vegetables | 4 | Portions |
INGREDIENTS
| 40 | oz | Tomato puree |
| 1 | tb | Tomato paste |
| 1 | tb | Parsley, chopped |
| 1/2 | ts | Sweet Basil, ground |
| 1/2 | ts | Oregano, ground |
| 2 | Garlic cloves, chopped | |
| Salt and pepper, to taste | ||
| 1 | lg | Eggplant |
| Salt as needed | ||
| 1 | c | Flour |
| 3 | Eggs, beaten | |
| 2 | c | Bread crumbs |
| 3/4 | c | Olive Oil |
| 8 | oz | Mozzarella Cheese, shredded |
| 1/2 | c | Parmesan cheese, grated |
INSTRUCTIONS
Combine first eight ingredients and heat over medium heat for about 20 minutes. Be careful, not to scorch. Reserve. Place 1/2" sliced eggplant on rack; sprinkle lightly with salt. Let stand for about 20 minutes so bitter juice can run off. Rinse each slice and pat dry. Coat each slice with flour; dip in egg; then coat lightly with bread crumbs. Heat oil in heavy skillet (oil should be 1/2" deep). When oil is hot, add eggplant slices. Heat 2 minutes on each side or until soft and golden. Reserve slices on paper toweling to absorb excess oil. Place about 1/2" reserved tomato sauce over bottom of baking dish sprayed with cooking spray. Place eggplant in layers in dish; sprinkle each layer with cheeses, alternate layers until all ingredients are used, reserving a little of each cheese for top. Cover lightly with remaining sauce and reserved cheeses. Bake at 325F. for 30 minutes. SOURCE: American Academy of Chefs--J. Spina, Chef From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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