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Eggplant Parmesan




Source of Recipe


From Food Network TV, courtesy of Anna Barbieri


Recipe Introduction


This is so easy and so good, I have changed it a little when I do it. It makes plenty of sauce for 2 eggplants, I prefer the white wine. I use the shredded mozarella , I also just mix up the sauce in a glass measuring cup and heat in the microwave, it's a recipe to play around with.


List of Ingredients




From Food Network TV, courtesy of Anna Barbieri


1 medium eggplant sliced
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
Olive oil
6 ounces tomato paste
6 ounces white or red wine
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.
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