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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Eggplant Parmesan Recipe

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This recipe for Eggplant Parmesan is from Make with love - and a little salt!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. extra virgin olive oil
3 cloves garlic, minced
1 c. black olives, chopped
1 t. red pepper flakes
3 T. capers, drained
2 - 28 oz. cans tomatoes, crushed
1/4 c. fresh basil, torn
salt and pepper
4 c. dried bread crumbs
1 T. garlic powder
1 T. oregano
5 eggs
1 c. flour
eggplant, 1/2" slices
2 lb. ricotta
1/2 c. basil, chopped
1 1/4 c. parmesan/romano
2 lb. mozzarella
Directions:
Directions:
Sauce: sauté garlic in olive oil 1 minute, add olives, red pepper flakes and capers, sauté 2 minutes. Stir often, add tomatoes, simmer, stir in torn basil and salt and pepper. Simmer 10 minutes, Set aside.
Combine bread crumbs, garlic powder, oregano, salt and pepper. In separate bowl, break 3 eggs and add salt and pepper. Put flour, salt and pepper in another bowl.
Heat olive oil, dredge eggplant slices in flour, then egg, then bread crumbs. Cook until tender and well browned on both sides. Drain on paper towel. Add oil as needed.
Mix ricotta, 1/2 c. parmesan, basil and 2 eggs, salt & pepper.
In a greased baking dish, spoon some of the sauce on bottom, then layer of eggplant, 1/2 ricotta then tomato sauce,
then 1/3 of mozzarella. Repeat with another layer. Sprinkle with 3/4 c. parmesan on top. Bake at 350º for 1 hour.
Let stand 20 minutes before cutting.

 

 

 

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