Yield: 4 Portions
|40 ounces||Tomato puree|
|1 tablespoon||Tomato paste|
|1 tablespoon||Parsley, chopped|
|½ teaspoon||Sweet Basil, ground|
|½ teaspoon||Oregano, ground|
|2||Garlic cloves, chopped|
|Salt and pepper, to taste|
|Salt as needed|
|2 cups||Bread crumbs|
|¾ cup||Olive Oil|
|8 ounces||Mozzarella Cheese, shredded|
|½ cup||Parmesan cheese, grated|
Combine first eight ingredients and heat over medium heat for about 20 minutes. Be careful, not to scorch. Reserve.
Place ½" sliced eggplant on rack; sprinkle lightly with salt. Let stand for about 20 minutes so bitter juice can run off. Rinse each slice and pat dry. Coat each slice with flour; dip in egg; then coat lightly with bread crumbs.
Heat oil in heavy skillet (oil should be ½" deep). When oil is hot, add eggplant slices. Heat 2 minutes on each side or until soft and golden. Reserve slices on paper toweling to absorb excess oil. Place about ½" reserved tomato sauce over bottom of baking dish sprayed with cooking spray. Place eggplant in layers in dish; sprinkle each layer with cheeses, alternate layers until all ingredients are used, reserving a little of each cheese for top. Cover lightly with remaining sauce and reserved cheeses. Bake at 325F. for 30 minutes.
SOURCE: American Academy of Chefs--J. Spina, Chef