Eggplant Parmigiana
Michael Martin
ingredients
- 3 lb eggplant
- salt and black pepper
- 2 eggs, lightly beaten
- 1/4 cup all purpose flour
- 2 - 3 tablespoons olive oil
- 2 onions, chopped
- 2 lbs 7 oz canned chopped tomatoes, drained
- 1/2 cup tomato paste
- 2 garlic cloves, crushed
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon sugar
- 12 oz mozzarella cheese sliced
- 1 1/3 cups grated Parmesan cheese
directions
- 1
Cut the eggplant into 1/2 in slices. Place in a colander, sprinkle with salt, and let stand for 30 minutes. Rinse the slices and pat dry with paper towels.
- 2
Dip the eggplant slices into the beaten eggs, then into the flour, shaking off any excess.
- 3
Heat 1 tablespoon of the oil in a large skillet, add the eggplant slices in batches, and cook for 3 - 4 minutes on each side until golden, adding more oil between batches as necessary. Lift out with a slotted spoon and drain on paper towels.
- 4
Heat 1 tablespoon oil in a saucepan, add the onions and cook gently until soft but not browned. Stir in the tomatoes, paste, garlic, and basil. Bring to a boil, then simmer for 10 - 15 minutes. Add sugar and salt and pepper to taste.
- 5
Spoon some of the tomato mixture into a shallow ovenproof dish and cover with a layer of eggplant slices, then a layer each of mozzarella and Parmesan. Continue layering, finishing with tomato mixture, mozzarella, and Parmesan.
- 6
Bake in a 375° F oven for 15-20 minutes, until the cheese is lightly browned.
Source: Michael
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