Eggplant parmigana recipes How to prepare
Ingredients for Eggplant parmigana recipes
2 1/2 lbs. eggplant
1 c. flour
5 lg. eggs
1/2 c. Percorino Romano cheese
1 tsp. basil
2 c. Wesson vegetable oil
12 inch fry pan
12 oz. Mozzarella cheese
Tomato sauce
1/2 c. Romano cheese
Peel eggplant (optional); cut into thin slices (about 22-24 slices
per eggplant); put in strainer; lightly salt; let drain for 30 minutes;
pat dry with paper towel; while letting eggplant drain, beat the 5
eggs in with 1/2 cup water; beat in basil and Romano cheese. Heat
oil; put flour in baggie and begin. Put 4 pieces of eggplant into
bag of flour and shake coating each piece; dip eggplant into egg and
cheese mix; place each slice into frying pan; brown each side until
its a gold color; place on paper towel. Continue until all eggplant
is finished.
TOMATO SAUCE FOR EGGPLANT PARMIGIANA:
2 (28 oz.) cans Red Pack crushed tomatoes
1 (28 oz.) can Red Pack tomato puree
1 (6 oz.) can Red Pack tomato paste
1/3 c. olive oil
4 cloves fresh garlic, crushed
1 tbsp. basil
1 tsp. oregano
1/4 tsp. thyme
1 bay leaf
Salt and pepper to taste
8 fresh basil leaves
Open cans of tomatoes; slice garlic thin; heat oil in heavy pot with
garlic; let garlic get light gold; add can of paste; lower heat; add
basil, oregano, thyme; saute until oil retreats from paste. Add the
3 cans of tomato, mix; add 1 1/2 (28 ounce) cans of water; mix in
bay leaf, fresh basil, salt and pepper.
Simmer for 30-40 minutes. When finished, spread on eggplant which
is put in layers. Sprinkle with Mozzarella cheese and Romano cheese.
According to size of square pan you use, you should get 4 layers of
eggplant parmigiana.
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