Eggplant Parmesan - Rome 2008 |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish. Ingredients:
1 eggplant, washed and sliced 3/4-inch thick |
1 egg, beaten |
2 tablespoons milk |
1 garlic clove, finely minced |
1 cup italian seasoned breadcrumbs or 1 cup regular breadcrumbs |
1 cup parmesan cheese, grated |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 cup mozzarella cheese, chunked into small pieces |
1 (25 ounce) jar spaghetti sauce, good quality |
4 tablespoons olive oil |
Directions:
1. Whisk the egg and milk together. Set aside.
2. Put salt and pepper into bread crumbs.
3. Dip eggplant into milk/egg mixture, then into bread crumbs. Saute slices in olive oil until brown. Place slices in oven-proof dish, on top of the first layer of eggplant, spoon some sauce and sprinkle with the fresh garlic. Keep addling eggplant, sauce and garlic. Top with cheeses.
4. Bake 45 minutes at 350 degrees F.
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