| 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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