For some reason, I've been blessed with one of my children liking eggplant! Doesn't happen often unless you are born into an Italian family! I have a couple of ways of making eggplant dishes, but this has become a family favorite and considered a treat by my teen. The ingredients are general as it depends on how many you are cooking for that day.
Eggplant Italian
Eggplant (how many depends on how many mouths to feed!
Provolone Cheese, sliced
Grated Romano or Parmesan Cheese
Mozzarella, grated
Fresh parsley, chopped
Half spaghetti sauce/half canned, diced tomatoes
Italian spices (mix or use basil, oregano, and chili flakes)
Large, fresh tomatoes
Eggs, well beaten
Flour
Bread crumbs, fresh work best
Oil to fry
Tomato sauce
Combine the spaghetti sauce, diced tomatoes, and Italian spices as well as salt and pepper to taste. Simmer for a few minutes and add the freshly chopped parsley.
Slice the eggplant into thin (about a quarter of an inch or so) rounds. Dust each slice with flour, dip into eggs, and then into bread crumbs. Fry each slice of eggplant until golden brown on each side. Place them on a greased baking sheet.
When all the eggplant is done, assemble as follows:
Arrange the eggplant, one deep on the baking pan. Put on a slice of Provolone cheese, a thin slice of fresh tomato, and a spoonful of tomato/diced tomato mixture. Sprinkle with grated Romano and top with another slice of eggplant. Top with more tomato mixture and a generous amount of Mozzarella. Continue until all the eggplant slices are paired up. Bake at 350 degrees about 30 minutes or until browning on top and bubbling.
*If you like onion, a thin slice of red or purple onion can be added on top of the fresh tomato slice.
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