Eggplant Parmesan
Baked Eggplant Sicilian Style

> From: "Nate Bianco" >
> I am looking for the recipe for eggplant lasagna


* Exported from MasterCook *

Eggplant Parmesan

Recipe By on Baratta
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggplants -- peeled
salt
1/2 cup olive oil
3 cloves garlic -- sliced
1 28 oz. can crushed tomatoes
1 teaspoon oregano
1 teaspoon basil
salt and pepper -- to taste
1/4 cup sweet vermouth
1 teaspoon sugar -- optional
4 ounces mozzarella cheese -- shredded
1/4 cup Romano cheese -- grated

Slice eggplant into 1/2 inch slices. Salt each slice and layer in a
colander with a weight on top. Let sit for 1 hour. Rinse each slice and
pat dry. Heat olive oil in a large skillet, over high heat, until very
hot, just beginning to smoke, and fry eggplant until browned, turning
once. Remove from pan, set aside and keep warm. Reduce heat in skillet to
medium, add garlic and tomatoes. Simmer 10 minutes. Add oregano, basil,
salt and pepper. Taste and if too acidic add up to 1 teaspoon sugar. Raise
the heat and add vermouth. Allow to boil for 5 minutes then remove from
heat. Preheat oven to 375 degrees. In a 13 X 9 pan spoon some of the sauce
on the bottom and place a layer of the eggplant on top. Sprinkle some of
the shredded mozzarella over the eggplant and spoon more of the sauce over
that. Then add grated Romano over sauce. Continue in this manner until all
ingredients are used. Bake in the oven for 30 minutes. Let sit 10 minutes
before serving.


* Exported from MasterCook *

Baked Eggplant Sicilian Style

Recipe By :Biba Caggiano
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 eggplant -- peeled, cut
lengthwise into 1/4" thick slices
3 teaspoons salt
2 large eggs -- beaten
2 cups fresh bread crumbs
oil -- for frying
1/4 cup olive oil
3 cloves garlic -- minced
1 3/4 pounds crushed tomatoes
salt and pepper -- to taste
2 tablespoons fresh parsley -- chopped
12 ounces mozzarella cheese -- cut into thin slices

Put the eggplant slices on a baking sheet, sprinkle with the 1- 2
tablespoons salt and let stand for 1 hour. Pat slices dry with a paper
towel. Dip slices into egg, then cover completely with bread crumbs. Heat
1 inch of oil in a large skillet and fry eggplant until golden on both
sides, about 1 minute per side. Drain on paper towels. Preheat oven to 350
degrees. In a medium size skillet, over medium heat. add the garlic,
tomatoes, salt and pepper to taste. Cook, uncovered, for 7 - 8 minutes
remove from heat and stir in the parsley. Spread about 3/4 cup of the
sauce on the bottom of a baking dish, cover with the eggplant and top with
the mozzarella. Continue this layering until all ingredients are used up
finishing with sauce on top. Bake for 12 - 15 minutes, or until cheese has
melted. Serve warm or at room temperature.


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