EGGPLANT PARMIGIANA
- Cooks . com
- May 6, 2016
- 2 min read
EGGPLANT PARMIGIANA 2 1/2 lbs. eggplant 1 c. flour 5 lg. eggs 1/2 c. Percorino Romano cheese 1 tsp. basil 2 c. Wesson vegetable oil 12 inch fry pan 12 oz. Mozzarella cheese Tomato sauce 1/2 c. Romano cheese
Peel eggplant (optional); cut into thin slices (about 22-24 slices per eggplant); put in strainer; lightly salt; let drain for 30 minutes; pat dry with paper towel; while letting eggplant drain, beat the 5 eggs in with 1/2 cup water; beat in basil and Romano cheese. Heat oil; put flour in baggie and begin. Put 4 pieces of eggplant into bag of flour and shake coating each piece; dip eggplant into egg and cheese mix; place each slice into frying pan; brown each side until its a gold color; place on paper towel. Continue until all eggplant is finished.
TOMATO SAUCE FOR EGGPLANT PARMIGIANA:
2 (28 oz.) cans Red Pack crushed tomatoes 1 (28 oz.) can Red Pack tomato puree 1 (6 oz.) can Red Pack tomato paste 1/3 c. olive oil 4 cloves fresh garlic, crushed 1 tbsp. basil 1 tsp. oregano 1/4 tsp. thyme 1 bay leaf Salt and pepper to taste 8 fresh basil leaves
Open cans of tomatoes; slice garlic thin; heat oil in heavy pot with garlic; let garlic get light gold; add can of paste; lower heat; add basil, oregano, thyme; saute until oil retreats from paste. Add the 3 cans of tomato, mix; add 1 1/2 (28 ounce) cans of water; mix in bay leaf, fresh basil, salt and pepper. Simmer for 30-40 minutes. When finished, spread on eggplant which is put in layers. Sprinkle with Mozzarella cheese and Romano cheese. According to size of square pan you use, you should get 4 layers of eggplant parmigiana.
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