17-11-04

Eggplant Parmigiana

My cold is no better, but at least I can make out what I am eating. My taste buds have started working. Yesterday I visited my dentist. As usual I never come back home happy from the dentist. On the way back I went shopping for groceries. I planned to make pasta with a tomato shrimp sauce, but it was late and I decieded to make crab cakes, Caribbean rice and eggplant parmigiana for dinner. Of course they were all from the packet :-)
 
Here's my recipe for Eggplant Parmigiana.
2 medium sized eggplants, peeled &
cut into 1/2 inch thick slices
1/2 cup all-purpose flour
2 eggs, well beaten
1/2 cup bread crumbs
1 tsp. dried oregano
6 Tbsp. olive oil
1 tsp. salt, plus more for draining eggplant
1 tsp. pepper
4 cups marinara sauce (recipe follows)
1/2 cup grated Parmesan cheese
8 oz. mozzarella cheese

Sprinkle the eggplant slices lightly with salt & place on paper towels for 30 minutes to drain.  Mix bread crumbs & oregano on a plate.  Dry the eggplant slices with a paper towel, dust with flour, dip in beaten eggs, & cover with the bread crumbs mixture.  Preheat oven to 325° F.  Heat the olive oil in a skillet over medium heat & sauté the eggplant slices until medium brown, about 5 minutes on one side.  Then turn over & sauté for 5 minutes on the other side.  Put slices on paper towels to drain off excess oil.  Place about a cup of marinara sauce in the bottom of a 9 x 13 baking dish.  Arrange the eggplants on top of the sauce, sprinkle with parmesan cheese & mozzarella cheese. Repeat layers of sauce, eggplant slices, & 2 cheeses.  Cover with the remaining sauce & cheeses on top.  Bake in a 325° F. over for 20 -25 minutes.

Marinara Sauce

3 tbl. of extra-virgin olive oil
1 large onion - finely diced
2 cloves of garlic (minced)
2 jars of pure plum tomatoes
   (or 3 cans of plum tomatoes
   (use blender to smooth)
1 jar of puree tomato
   (or 1/2 can tomato paste
   for thickness)
1 tsp. salt
5 basil leaves (chopped), or dry basil leaves

Add 2 tbl. spoon virgin olive oil, garlic, chopped onion-very fine, and saute until onions are translucent. Now add tomatoes, salt and cook for 20 minutes. Remove from heat.

Bon Appetite!!


18:11 Gepost door Birdie | Permalink | Commentaren (0) |  Facebook |

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