Ingredients: |
Ingredients: 1 large eggplant
1/2 to 1 cup flour
3 eggs, beaten
1½ cups dried plain bread crumbs
salt and pepper
1/4 cup parmesan, freshly grated
3/4 cup provolone cheese, freshly grated
12 fresh basil leaves
Tomato Sauce:
1/4 cup olive oil
2 garlic cloves, peeled and minced or crushed in a garlic press
1 (28 oz.) can crushed Italian plum tomatoes
salt and pepper to taste
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Directions: |
Directions:In a medium saucepan over medium heat saute garlic in olive oil for 1 minute, until fragrant add crushed tomatoes, season to taste with salt and pepper, simmer until thickened, about 30 minutes.In 1st dish:flour, season salt and pepper.In 2nd dish: 3 eggs beaten.In 3rd dish:1½ cups dried plain bread crumbs, seasoned with salt and pepper.Peel eggplant, slice lengthwise in about 1/2 inch or thinner if prefer.Dredge in flour and tap off excess.Dip in egg mixture. Coat in bread crumbs. Fry in 3/4 cup olive oil, about 2 to 3 minutes, per side until golden to dark brown, drain a cookie sheet, lined with paper towels or on a cooling rack. In a large casserole dish, place a thin layer of tomato sauce, then put eggplant in a single layer, slightly overlapping.
Put sauce on top, not too much - tear basil on top of sauce. Add layer of parmesan, then provolone. Bake in a 375º oven, for 20 minutes or until cheese is bubbling. |
Personal
Notes: |
Personal
Notes: I found this recipe in Saveur Magazine April 1999 issue featuring "St. Louis has an Italian Heart." The recipe is from Tony Catarinicchia of Gian-Tony's Ristorante, in the Hill district "Little Italy". I started making this recipe and it became a family favorite. We usually double the sauce for extra to dip bread. Feel free to use tomatoes of your choice. All you need is a good loaf of bread, wine and a tossed salad with homemade dressing, some good Italian dinner music or that classic Billy Joel song... It is also good leftover as a hot or cold sandwich on a good sub roll.
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This recipe for Annette's Eggplant Parmesan is from