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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

ORIENTA'S ITALIAN EGGPLANT PARMIGIANA Recipe

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This recipe for ORIENTA'S ITALIAN EGGPLANT PARMIGIANA is from ARTichokes and Anecdotes, 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:  
1 large Eggplant
Flour, Salt and Pepper
2 Eggs, plus 2 tablespoons Water
Olive Oil
Mozzarella Cheese
Tomato Sauce – Preferably Orienta's Tomato Sauce – Recipe given above
Parmesan Cheese

Directions:
Directions:
Peel eggplant. Cut into very thin slices, as thin as possible, cutting the length of the eggplant. Dip into flour, seasoned with a little salt and pepper. Dip next into beaten eggs which have been thinned with water. Fry in olive oil over medium heat until each slice is tender and nicely browned. Cut a large mozzarella cheese into 1/3” thick slices.

Assemble a Baking Pan as Follows:

Place a thin film of tomato sauce in the bottom of the pan.

Put 2 slices of eggplant together with a slice of cheese, as if making a sandwich.

Place a layer of “sandwiches” in the baking dish.

Cover with sauce and repeat until all the eggplant is used, ending with tomato sauce. Sprinkle this top layer with parmesan cheese.

Bake in a 375-degree oven about 20 minutes, until mozzarella cheese is melted and sauce is bubbly. Good served with spaghetti.

Personal Notes:
Personal Notes:
This was such an unusual dish that I was surprised how much I loved it the first time I tried it. It was part of the cooking lesson which Orienta gave me a few months after she and Willie married.

 

 

 

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