Eggplant parmigiana (october 1992)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Eggplants |
| 1½ | cup | Homemade tomato sauce I |
| 1 | pounds | Mozzarella cheese; sliced |
| ¼ | cup | Parmesan cheese; grated |
| Salt and pepper; to taste | ||
| 1 | litre | Oil and olive oil |
Directions
1. Slice eggplants lengthwise. Place in colander in layers with slat between ea layer. Let stand 1 hour to remove bitterness.
2. Wash eggplant well to get the salt out and dry in paper towels very well.
3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in paper towels.
4. Place 1 layer of eggplant in a baking dish.
5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella and then start with the eggplant again.
6. Keep alternating layers in the same manner.
7. Top layer should be eggplant. Sprinkle rest of parmesan.
8. Bake in pre heated 350 oven for 20 minutes. At this point check to see if there's too much oil and drain it.
9. Bake another 15 minutes.
10 Serve hot
NOTES : Try to coat eggplants with flour and also cut it very thin next time Should add a little oregano to the sauce.
Recipe by: Marcella Hazan's Classic Italian Cooking Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Nov 17, 1997