Ingredients: |
Ingredients: 2 tbsp. olive oil
1/4 cup onion, diced
2 cloves garlic, minced
2 28 oz. cans crushed
tomatoes (Redpack)
1 small can tomato paste
1/2 tsp. sugar
Carrot (small piece)
Basil, chopped
Salt & Pepper
1 Eggplant (2-3 lbs.)
3 large eggs, beaten
1 cup Italian breadcrumbs
2 cups Mozzarella cheese
Grated Parmesan cheese
Vegetable oil
Salt
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Directions: |
Directions:Dice onion and mince garlic. Heat olive oil in a large saucepan, add onion and garlic then cook until tender soft.
Add crushed tomatoes, tomato paste and about 1 cup of water.
Grate finely the small piece of carrot and add to tomato mixture.
Add sugar, salt & pepper, and basil then simmer for 2 hours. If tomato sauce becomes too thick, add a little water.
Peel eggplant and cut into 1/4 inch thick round slices. Layer slices in a colander, sprinkling salt between layers. Place wax paper on top layer and place a heavy weight on top for about 2 hours to extract excess bitter juices. Drain, rinse off salt and dry.
Heat some vegetable oil to cover the bottom of a fry pan. Dip eggplant slices in the beaten eggs, then breadcrumbs and pan fry until golden brown. Drain on paper towels.
Put a little tomato sauce on the bottom of a casserole , then layer eggplant, sauce and grated cheese. Repeat layer of eggplant, sauce and grated cheese. Lastly a top layer of eggplant, sauce, grated cheese and shredded Mozzarella cheese.
Bake in a preheated 350º oven for about 25 - 30 minutes until cheese is bubbly and slightly brown. Serve with a side of pasta of your choice.
Serves 4 - 6 |
This recipe for EGGPLANT PARMESAN is from