Recipe - Eggplant Parmesan Au Zyla

1 lg Eggplant
1 lg Tomato (beefsteak style is
best)
1 lg Vidalia onion
1 tablespoon Butter or margarine
1 tablespoon Extra light olive oil
2 tablespoon Grated parmesan cheese (you
do not have to grate it
fresh, Kraft or other boxed
is ok.)
1 tablespoon Chopped (dried) basil
One half tablespoon Chopped (dried) oregano
1 pn Garlic powder
One half cup Fine bread crumbs (seasoned)
(I use "Contadina" , but
have also used regular
seasoned croutons and
crushed them into crumbs)
If you
Make your own bread crumbs,
add a little sage and maybe
some basil. Don't be afraid
to experiment here.

Preparation:

Preheat oven to 350 degrees Have an approx 12" square covered glass
casserole pan ready.

Wash and slice the eggplant into 3/4" to 1 inch slices. Do not peel! Set
eggplant slices aside.

Wash and slice the tomato (peel if desired I do not peel them) and remove
seeds. set tomato slices aside. You should have at least as many tomato
slices as you have eggplant slices.

In a medium saucepan start 2 cups of water to boil

While water is warming toward boil, chop the onlon, (do not mince) leaving
some larger pieces. Place the butter(margarine) and olive oil in a medium
saucepan, and start the onions to sautee. Sautee until clear but NOT brown.

Once the water is boiling, place the eggplant slices into it and boil for 3
~ 4 minutes. Drain the eggplant after 5 minutes.

Take One fourth of the sautee'd onions and spread oin the bottom of the casserole
pan.

Using tongs, carefully place the eggplant slices 1 layer thick in the
bottom of the casserole pan. It should cover the whole bottom.

spread evenly One half of the remaining sauteed onion over the eggplant

sprinkle One half of the basil over the eggplant evenly. sprinkle One half of the
oreganol over the eggplant evenly.

Mix the remaining basil and oregano with the bread crumbs , garlic powder
and parmesan cheese.

sprinkle One fourth of the bread crumb/spice mixture over the eggplant.

Place one tomato slice over each clice of eggplant.

spread evenly the remaining sauteed onion over the tomato layer.

Sprinkle the rest of the bread crumb/spice mixture evenly over the top of
the casserole.

Cover, bake for 15 minutes, Remove cover, bake for additional 5 minutes.

Serves about 5.
Posted to Recipe Archive 15 Sep 96

submitted by: pka00085@alpha.wvup.wvnet.edu