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Eggplant Parmesan

Source of Recipe


Sunset magazine



List of Ingredients



• 2¾ pounds eggplant
  
• ¼ cup olive oil
  
• 1½ pounds mozzarella cheese
  
• 1 quart tomato sauce
  
• ½ cup Italian-style fine dried bread crumbs
  
• 1 cup (4 to 5 ounces) shredded Parmesan cheese
  






Instructions



1. Rinse eggplant; trim and discard ends. Cut eggplant crosswise into 1/3-inch-thick slices. Arrange half the slices in a single layer on each of 2 baking sheets (14- x 17-inch). Lightly brush eggplant slices on both sides with oil. Bake in a 500° oven until eggplant is soft when pressed and lightly browned, about 18 minutes; switch pan positions halfway through baking. Meanwhile, cut mozzarella into ¼-inch-thick slices.
   
   
2. Arrange one-quarter of the eggplant in a single layer in each of two foil pans (8 to 9 inches square). Cover eggplant in each pan with one-quarter of the mozzarella and top with 1 cup tomato sauce. Repeat layers, using all the ingredients.
   
   
3. Seal pans with foil. Combine crumbs and Parmesan cheese; put half the mixture in each of two plastic freezer bags (1-pint size). Seal bags, tape one to each pan, and freeze.
   
   Makes: 2 main dishes
   (4 servings each)
   
   
   TO SERVE:
   Thaw one pan overnight in the refrigerator. Remove bag with crumb mixture. Bake eggplant, covered, in a 375° oven until steaming in center (cut to test), 50 minutes to 1 hour and 10 minutes. Uncover pan and sprinkle crumb mixture over eggplant. Bake until well browned, 5 to 10 minutes more. Serve with a salad of Belgian endive and marinated red peppers.