Eggplant Parmigianino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: SAUCE FOR EGGPLANT PARMIGIANINO
1/2 cup onion, diced
3 large garlic cloves, minced or grated
1 pound Italian sausage
Olive oil
28 oz. can Italian style, small dice, plum tomatoes
8 oz. can tomato sauce
6 oz. can tomato paste
2 tsp. oregano
1 tsp. basil
1-1/2 tsp. garlic salt
1/4 tsp. black pepper
1 T firmly packed light brown sugar
EGGPLANT PREPARATION
2 eggplants, 8-inches long by 4-inches diameter, cut in 1/4-inch slices (discard ends)
6 eggs, slightly beaten
3 T water
1 1/2 c Italian flavored dry bread crumbs
1 1/2 c grated parmesan cheese (finely grated)
12 oz. Mozzarella cheese, sliced
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Directions: |
Directions:1. SAUCE - In a large frying pan over medium heat, saute the onion, garlic and Italian sausage in olive oil until meat is browned and the onion is translucent. Add rest of tomato sauce ingredients to pan. Bring to boil and then simmer for 15 minutes until mixture thickens some.
2. BREADING EGGPLANT - Wash eggplants, do not peel. Cut into 1/4 inch slices. In medium sized bowl, combine eggs with water. This mixture will be use d to coat eggplant slices. In a separate bowl, combine 1/2 cup bread crumbs and 1/2 cup parmesan cheese (this is the first of three batches of this mixture). This mixture will be used to coat the eggplant slices also. I suggest making three separate batches (as needed) so batter won't get all lumped together and become unusable. Dip eggplant slices into egg mixture, coating well. Then dip eggplant slices into the bread crumb parmesan mixture, coating well.
3. FRYING EGGPLANT - Heat 1/4 inch layer of vegetable oil (I used a mix of vegetable oil and olive oil) over medium heat until hot (to check if it is hot enough - put the end of a wooden spoon into oil - when bubbles come briskly from the wood, it is ready). Add single layer of eggplant slices and brown on both sides. Remove from oil and place on paper towels to absorb excess oil. Between batches, remove oil from pan and wipe pan out with paper towels. This will prevent crumbs from scorching and flavoring subsequent batches. Add new oil and continue to heat oil and fry eggplant slices.
4. ASSEMBLING EGGPLANT PARMIGIANINO - In the bottom of a 13x9x2 inch baking pan, spread 1/3 of the sauce. Cut each eggplant slice in quarters and place half of them in pan in a single layer (take care not to knock the breading off). Top with 1/3 of the original sauce and 1/2 of the mozzarella cheese. Make another layer of eggplant, sauce and mozzarella cheese. Cover with foil.
5. BAKING EGGPLANT PARMIGIANINO - Bake in 350º oven for 30 mins., or until bubbly. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3 hrs. |
Personal
Notes: |
Personal
Notes: It takes me a long time, but then, I'm slow. Tastes great though!
If using fresh herbs, use 2-3 times the recipe amount.
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