Saturday, March 06, 2010

Eggplant Parmigiana

When I get a request for a recipe, I usually decide to put them up here rather than just email them around. This is another in that series.

This recipe has been heavily edited to reflect our tastes. Feel free to edit it to reflect yours! The original version called for 16 oz mozzarella and 10 oz swiss, but we found that to be excessive. It
probably serves 8 to 10 or so, but it seems to change every time we make it, so I don't really know how much it makes. I recommend cutting down the recipe if serving fewer than 4-5 people, as it makes poor leftovers (the eggplant has atrocious texture when reheated).

Eggplant Parmigiana

1 egg, beaten
2 Tablespoons milk
dash garlc powder
dash onion powder
dash salt
dash black pepper
1 large eggplant to 2 medium eggplants
1/2 cup seasoned dry breadcrumbs (I use plain and toss in some random Italian seasonings)
vegetable oil for frying
about 25-30 oz Family Pizza Sauce (see recipe below)
12 oz shredded Mozzarella cheese
7.5 oz shredded swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese

Preheat oven to 350 F. Combine egg, milk, and spices in shallow bowl. Dip eggplant in mixture and then coat in breadcrumbs.

Add enough oil to a large skillet to cover bottom by 1/4 inch. heat over medium-high heat. Fry eggplant until browned (flipping once to get both sides); drain on paper towels. Cover bottom of 9x13 inch baking dish with thin layer of sauce. Layer half of the eggplant slices in the dish, cover with half of the mozarella and swiss cheeses, and then half of the remaining sauce. Repeat layers, and then sprinkle with Parmesan and Romano cheeses.

Bake 30 minutes or until heated through and cheeses are melted. Serve over cooked spaghetti.

Family Pizza Sauce

15 ounces tomato sauce
1 Tablespoon olive oil
1 large clove garlic, minced or mutilated with a garlic press
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper

Combine ingredients in small saucepan. Cook over low heat for 20 minutes, stirring occasionally. Cool and use or refrigerate till needed.

Note: Custom Italian Seasoning = equal parts basil, marjoram, sage, and oregano.


Post a Comment

<< Home