EGGPLANT PARMIGIANA (Dale Hagenbuch)
A great alternative to meat, eggplant and Mozzarella cheese combine in this recipe to serve 6. Allow 1-1/2 hours to prepare.
Olive oil
1 garlic clove, minced
1 large onion, chopped
2 16-oz cans tomatoes
2 teaspoons sugar
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
8 oz shredded Mozzarella cheese
1 cup dried bread crumbs
2 eggs
2 teaspoons water
1 large eggplant, cut into 1/2-in slices
1/2 cup shredded Parmesan cheese
1. In 9-inch skillet over medium heat, in 2 tablespoons hot oil, cook garlic and onion until tender, then add next 5 ingredients. Reduce heat; cook covered, 30 minutes.
2. On waxed paper, place bread crumbs; in small dish, beat eggs and water with fork.
Dip eggplant slices in egg then in bread crumbs. Repeat to coat slices twice.
3. Grease 13" by 9" baking dish. In 12-inch skillet over medium heat, in 2 tablespoons hot oil, cook a few eggplant slices at a time till golden brown. Add more oil as needed.
4. Preheat oven to 350 degrees. Arrange 1/2 eggplant slices in baking dish; cover with 1/2 tomato mixture; sprinkle with 1/2 Parmesan; top with 1/2 Mozzarella; repeat. Bake 25 minutes.
Meal idea: Serve with garlic bread and a tossed green salad.
Baked Egg Plant
Judy Fuller 11/07
2 medium eggplants
5 eggs, beaten
1 1/4 cups milk
salt and pepper to taste
3 cups grated cheese (American, cheddar - your choice)
3 1/2 cups crushed saltine crackers
1 1/2 cup melted butter or margarine
Peel. dice and boil eggplant until tender.
Drain in colander (until through dripping!).
Pour into large mixing bowl and add the eggs, milk,
seasoning and half of the cheese, crushed
crackers and butter/oleo. Mix well.
Pour into greased baking dish and sprinkle with remaining
cheese, crackers and butter/oleo
Bake at 450* oven 20 minutes until firm.
Serves 8
