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Eggplant Parmigiana Recipe

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This recipe for Eggplant Parmigiana is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Gleaming, taut-skinned eggplant and red tomatoes, both heavy with summer - fragrant and sweet.
T and Polly had bountiful, organic gardens, and just stepped outside their kitchen doors to pick the ingredients for this lovely recipe.
Directions:
Directions:
Peel, seed and chop 6 ripe tomatoes & put them in a saucepan with 1 tbsp. each, olive oil & tomato paste & a pinch of salt. Let mixture simmer uncovered for 30 min. Meanwhile, wash and dry and slice eggplant into 1/2 in. slices. Place in bowl, cover with cold water & let stand 5 min. Drain and dry on absorbent paper. Saute them in hot oil for about 5 min. on each side until they are soft and slightly browned. Sprinkle with salt & pepper and remove from pan.
Mix together 2 c. bread crumbs, 1/2 c. grated Parmesan cheese, 1 tbsp. chopped parsley, 2 cloves garlic, finely chopped & a pinch each of salt and pepper. Blend the mixture thoroughly. Place a layer of eggplant in the bottom of a baking dish, sprinkle with some of the bread-crumb mixture & pour some of the tomato sauce over this. Alternate the layers until all ingredients are used, finish with eggplant on top. Cover with thin slices of Mozarella cheese and bake in moderate oven 375º for about 10 min. or until cheese turns golden. Serve very hot.
Personal Notes:
Personal Notes:
Polly adapted this from Gourmet, Vol. I.

 

 

 

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