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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from AMBS 1st Grade Cookbook, 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:  
2 large cans San Marzano tomatoes
1 garlic glove
1/4 cup olive oil
1 tbsp kosher salt
Fresh basil leaves
1 large eggplant
4 eggs, beaten
6 cups unflavored dried breadcrumbs
3 cups grated Pecorino Romano or Parmesan cheese
1 large fresh mozzarella, thinly sliced
Directions:
Directions:
Pulse the tomatoes in the Cuisinart
Saute the garlic in olive oil
Add the tomatoes, salt and a few fresh basil leaves and cook over medium heat for about 45 minutes
Preheat oven to 425º
Slice unpeeled eggplant in 1/4 inch thick rounds
Use one hand to dip into beaten eggs and the other to dip into breadcrumbs
Place coated rounds onto sheet pan (greased with light olive oil) and bake until brown
Turn over and cook until brown on the other side
Remove to bowl
Reduce oven temperature to 350º
Sparingly spoon some tomato sauce on the bottom of a baking dish
Layer eggplant, sprinkle with grated cheese, and layer thin slices of mozzarella cheese on top (I break the slices as I layer them so the cheese melts more easily)
Spoon tomato sauce on top
Repeat until you have used all your ingredients (probably 3 layers total)
Bake, covered with aluminum foil, for 30 minutes
Remove foil and continue to bake for an additional 15-20 minutes until bubbly

Serve with crusty bread and a salad
Personal Notes:
Personal Notes:
"It is delicious!"

 

 

 

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