Eggplant Parmesan
Ingredients:
1 large, or two medium eggplants
16 ounces mozzarella
1 quart marinara sauce (recipe below)
3 eggs
1 cup all purpose flour
1 1/2 cups Italian Bread Crumbs
Cooking vegetable oil spray
Directions:
1. Pre-heat oven to 375 F. Set up three bowls for breading.
In the first, all-purpose flour. In the second, three eggs beaten. In the third, Italian
Bread Crumbs
2. Pare the skin off the eggplant(s) and slice into slightly
less than 1/4” thick slices, until you get 12-15 pieces. The skin has a bitter
after taste, that’s why I remove it.
3. Coat each slice with flour, then egg wash, then bread
crumbs. Place them on a pre-sprayed cookie sheet.
4. Bake in oven for 20-30 minutes, turning them over 1/2 way,
until they brown.’
5. Coat each with sauce, then a quality mozzarella ( I like
Gilbani).
6. Return to oven, continue on bake at 375, then switch to
broil once cheese starts to melt.
7. Broil until cheese starts to bubble, until your
preference of doneness. I like them a little browned.
8. Serve with spaghetti and garlic bread, or alone. Enjoy!
Marinara Sauce:
Ingredients:
2 tablespoons olive oil
1 medium – large onion, diced
4 -5 cloves garlic, diced
1 pint fresh sliced mushrooms
1 28 oz. can Tuttorosso Crushed
Tomatoes
1 28 oz. can Tuttorosso Tomato Sauce
1 28 oz. can Tuttorosso Tomato Puree
1 small can of tomato paste
2 tablespoons Italian seasoning
