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Eggplant Parmesan




Source of Recipe


recipe ross


List of Ingredients




2 eggplant
3 eggs beaten
1 cup each flour, Italian breadcrumbs
1/2 cup grated parmesan
1 tsp. salt
1/2 tsp.each fresh ground pepper, red pepper flakes
1 cup each extra virgin olive oil, grated prmesan reggiano
2 cups shredded mozzarella
1 lb. sliced provolone
1/2 lb. sliced Fontana
1 can (28 oz.) tomato sauce
3 tbsp. dried Italian herb blend
1/3 cup olive oil
1/2 cup sun-dried tomatoes in oil, chopped
1 can (15 oz.) plum tomatoes
1 yellow onion diced
2 cloves garlic, minced
1/2 cup each red wine, grated parmesan cheese
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. fresh ground pepper


Recipe



Heat oven to 350º F. (175º C). Peel and slice eggplant vertically into 1/4" slices. Sprinkle with salt, cover with paper towels and set aside to "sweat." In large saucepan sauté onion with garlic in 2 tbsp. of olive oil. Sauté until translucent and tender. Add remaining ingredients and bring to a boil. Reduce heat cover and simmer for minutes. Rinse eggplant slices and pat dry. Blend eggs with 1 cup water. Blend flour with hot pepper flakes salt and pepper. Place in shallow bowl for dipping. Mix breadcrumbs with parmesan cheese and place in shallow dish. Heat olive oil in large sauté pan. Dip each slice of eggplant in flour to coat, then dip in egg wash. Roll in breadcrumbs. Place in hot oil and brown. Remove and drain on paper towels. Spoon some sauce in baking dish and make a single layer of eggplant. Cover with sauce, then top with 1/3 of mozzarella, 1/3 of Fontana 1/3 of provolone and 1/3 of grated parmesan. Repeat 2 more times, ending with sauce and cheese. Sprinkle with parmesan; cover and bake for 1 hour at 350º F. Remove from oven and let sit for 10 minutes before cutting.