Recipe - Eggplant Parmegiana

2 md Unpeeled eggplants, cut or sliced up
1/2inch thick
Salt (it's really a must)
2 Slightly beaten eggs blended
with a little milk
Italian seasoned bread crums
Oil, 1 part olive/1 part
vegetable
1 Clove mashed, peeled garlic
1 qt (liberal) of tomato sauce
(SEE NOTE)
Freshly grated parmesan and
romano cheese
1 Ball lowfat mozzarella
cheese, cut or sliced up very thin

NOTE: I make my own, using 2 large cans crushed Italian tomatoes, 3 or 4
6oz. cans Italian seasoned tomato paste, One half tomato paste can of water
[to get scrapings of paste from all cans], 1 whole bay leaf, Italian
seasonings including basil, oregano, and black pepper. I simmer this
several hours and frequently make it the day before because sauce is
*always* better the second day.

Generously salt each slice of eggplant, piling the slices on top of each
other in a deep bowl. **Put a weight on the pile!** This will remove
bitter juices inherent to the eggplant itself.

Let the eggplant stand about 30 minutes, draining the bowl at least two
times. If the eggplant slices average about 3 inches in diameter, you
might want to slice them in half. Dip slices in eggmilk mixture, then into
bread crumbs.

Coat bottom of heavy pan well, but not deep, with olive and vegetable oils.
Heat with freshly mashed garlic. Brown coated eggplant till breading is
done, and outside is golden. Drain on paper towels.

Grease a 9x13 casserole dish, and place a layer of eggplant on the bottom.
Next, sprinkle parmesan and romano cheese, then 1One half to 2 cups tomato
sauce. Top with mozzarella cheese. Repeat layers, ending with mozzarella
cheese.

Bake at 350 degrees for 2025 minutes, or till cheese melts and is slightly
browned. Serves 1012.

Note: Leftover sauce can be used for pasta on the side, or kept frozen
until another time.
Posted to JEWISHFOOD digest V96 #57

Date: Mon, 21 Oct 1996 15:46:14 PST

From: magwrit1@juno.com (Michelle Young)