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|Tue, 08-10-2004 - 2:32am|
1 med. eggplant
1/3 c. bread crumbs
1/3 c. Parmesan cheese
1 tsp. parsley flakes
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1 1/2 c. tomato sauce
1 (8 oz.) pkg. Mozzarella cheese
Peel and slice eggplant in 1/4 inch slices. Mix bread crumbs, Parmesan and spices. In a 2 quart baking dish, place small amount of tomato sauce and spread.
Layer eggplant, bread crumb mixture, tomato sauce and Mozzarella cheese. Cover with foil. Bake 325 degrees for 40 minutes. Remove foil and bake 20 minutes more.
EGGPLANT, PARMESAN STYLE
2 med. eggplants (about 3 lb.), sliced, drained of their moisture & fried
2 c. canned Italian tomatoes, drained, seeds removed & coarsely chopped
1 whole milk mozzarella cheese, coarsely grated on largest holes of the grater
4-5 tbsp. freshly grated Parmesan cheese
1 1/2 tsp. oregano
2 1/2 tbsp. butter
1. Preheat the oven to 400 degrees.
2. Line the bottom of a buttered bake and serve dish (10 inches square, or its rectangular equivalent) with a single layer of fried eggplant slices. Top this layer with chopped tomatoes. Add a pinch of salt, a generous sprinkling of grated mozzarella, a tablespoon of grated Parmesan cheese and a pinch of oregano and cover with another layer of sliced eggplant. Continue building up layers of eggplant, tomatoes and cheese until you've used up all the eggplant. The top layer should be eggplant. Sprinkle the remaining Parmesan cheese over it and dot with butter. Place in the upper third of the preheated oven.
3. After 20 minutes pull out the pan and, pressing with the back of a spoon, check to see if there is an excess amount of liquid. If there is, tip the pan and draw it off with the spoon. Return to the oven for another 15 minutes. Allow it to settle and partly cool off before serving. It should not be piping hot.
Note: It can be prepared entirely ahead of time, refrigerated when cool and warmed up several days later. It will still be good, although not quite as fragrant as the day you prepared it.
Yletha's note: One approach to draining the eggplant of its moisture is to salt it then drain it in a colander for half an hour then rinse and pat dry with paper towels.
BARBECUED EGGPLANT PARMESAN
1/2 c. olive or veg. oil
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
6 oz. sliced Mozzarella cheese
1 c. (4 oz.) Parmesan cheese
1 jar marinara sauce
Slice eggplant lengthwise into 1/2 inch slices. In bowl combine oil, oregano, rosemary and garlic powder. Brush sides of eggplant with oil baste. Cut the Mozzarella into slices to fit eggplant. Grill eggplant on covered grill over medium hot with mesquite chips for 5 minutes, turning often and brushing with baste.
Arrange cheese slices on eggplant. Spoon Parmesan cheese over each, grill until cheese melts. Heat marinara sauce and spoon over eggplant slices. Serve.