11.02.2011

Quick Eggplant Parm


This is a recipe I inherited from our dear friend Connie before her passing. It's quick and easy - two of my favorite things!
Vegetable Oil
1 clove garlic
1/2 t. dried italian herbs
1 - 15 oz. can any brand tomato sauce
1 eggplant, end cut off and sliced thin
1 large egg, beaten
2 c. shredded mozzarella
1/2 c. shredded Parmesan

In a heavy saucepan, add 2 t. vegetable oil over medium-high heat. Peel clove of garlic, cut in half, and add to hot oil. Once garlic clove is browned, remove and add italian seasonings. Let simmer 5 - 10 seconds, then add tomato sauce and 1/4 c. water. Add salt and pepper to taste. Turn heat down and simmer sauce about 1/2 hour.

Mix 2 cheeses in medium bowl and set aside. In a second fry pan over medium-high heat, add 4 T. vegetable oil. Once oil is hot, begin dipping eggplant slices in beaten egg and add to pan. Let fry 30 - 40 seconds, then turn over and fry second side. Remove to paper towel lined plate. Once all eggplant has been fried you're ready to assemble.
Preheat oven to 350 degrees.

Using a 1 1/2 quart casserole dish or a 9" square dish, add small amount of sauce to bottom of dish. Add eggplant slices, overlapping a little on the sides, a ladle of sauce on top, then a handful of cheese mixture. Repeat until all eggplant has been used, ending with cheese.

Bake at 350 degrees for 30 - 45 minutes, until bubbly and browned. Let sit 15 minutes before serving.

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