Eggplant Parmigiana

Posted byNoriePosted inRecipe, Side dishes, VegetablesTags:

To make the sauce:

  • 1/4 + cup olive oil
  • 2 cloves garlic, minced
  • 1 cup chopped onions
  • 1 can crushed tomatoes
  • 1 small can tomato puree
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. white sugar

For frying the eggplants:

  • 2 TBSP flour
  • 1 whole egg, beaten
  • 2 eggplants, peeled and cut into ¼ in. slices lengthwise
  • Oil for frying

The rest of the ingredients:

  • 1 1/2 cups grated Parmesan cheese
  • 1 cup grated Mozzarella cheese

Procedure:

  1. To make the sauce, sauté the garlic and onion (until transparent) in ¼ cup olive oil.  Add the tomatoes, tomato puree, basil, oregano and sugar and cook, stirring occasionally, 30 min or until thick. Add salt and pepper to your taste but remember Parmesan cheese is salty.
  2. For frying the eggplants, combine the flour, beaten egg and ¼ tsp salt in a bowl.  Dip the eggplant slices in the batter and fry in cooking oil until lightly browned on both sides.

If the eggplant slices are fried, you may need more oil because eggplants absorb a lot of the oil. An alternative to frying is cooking them on a hot griddle with a little oil to prevent sticking.

Spread a thin layer of the sauce on the casserole. Place alternately layers of eggplant, sauce and Parmesan cheese in a large casserole. Finish with Mozzarella cheese on the top and bake 30 minutes @ 350°F. or until cheeses are melted and browned on the edges.

Note:  I egg mixture is enough if the eggplant is cut lengthwise and not crosswise in discs.  If sliced in discs, you may have to make another batch of egg mixtture.

You may also add ricotta cheese in between the layers and it will be like a lasagna.