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Eggplant Parmesan

Posted on Nov. 6th 2010 No Comments »

  • Eggplant (peeled & sliced into quarters) 4 ea
  • Roma tomatoes - 8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
  • Garlic (roasted) - 2 bulbs
  • Mozzarella (fresh balls, sliced) - 2-4 ea
  • Basil - handful
  • Eggs (beaten) - 4-5 ea
  • Flour - 2 cups
  • Salt & pepper - 2 tsp
  • Italian seasoning - 2 tsp
  • Onion salt - 1 tsp
  • Olive oil - 1 cup
  • Vegetable stock - 1 can

Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.

Hint: This dish always tastes better the next day.

Posted by poppa-d | in Basil, Eggplant, Mozzarella, Onion, Roma tomato

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