Eggplant (Aubergine) Parmesana |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is an excellent Italian recipe! It was cooked and served to us for dinner by an older friend. We really enjoyed it - so she gave me her recipe - and I share it with you. I hope you will enjoy it as much as we do. Ingredients:
1 1/4 lbs eggplants, peeled and cut in 1/2 inch slices |
salt, to taste |
flour, for coating the eggplant slices |
1/4-1/2 cup olive oil |
8 ounces mozzarella cheese or 8 ounces monterey jack cheese, sliced |
1/2 cup parmesan cheese (fresh is better) |
2 tablespoons olive oil |
1/2 cup onion, finely chopped |
1 tablespoon basil, finely cut |
1 teaspoon sugar |
2 cups canned tomatoes, chopped and undrained |
1/2 teaspoon salt |
3 tablespoons canned tomato sauce |
pepper, to taste |
Directions:
1. Make the tomato sauce by heating the 2 Tbl of oil and cooking the onions in it until soft- not brown.
2. Add the rest of the Tomato Sauce ingredients and simmer with the pan partially covered for about 40 minutes.
3. While that is simmering, oil a shallow 1 1/2- 2 quart baking dish.
4. Sprinkle both sides of the eggplant slices with the salt.
5. Let the slices sit on a paper towel 20-30 minutes.
6. Pat dry, dip in flour, and fry eggplant in the 1/4- 1/2 cup of olive oil.
7. Pour enough of the tomato sauce in the baking dish to cover the bottom about 1/4 deep, then layer the eggplant, Jack cheese,& parmesan cheese.
8. Cover and bake at 400 degrees for 20 minutes, then remove lid and bake 10 minutes longer.
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