s EGGPLANT PARMESAN ***
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s EGGPLANT PARMESAN ***
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Ingredients
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Instructions Instructions: ***************** 10-04 good but i think you could use diced canned tomatoes and save some effort ****************** 5 tb olive oil 2 egg 3 tb water 2 1/4 c fine bread crumbs 3 med eggplants peeled and cut in to 1/4 inch rounds 1 t salt 7 ripe tomatoes 2 clove garlic chopped 1/2 t ground black pepper 1/3 c chopped fresh basil leaves 3/4 lb grated mozzerella 1/2 c freshly grated parmesan set oven to 400 grease 9x13 baking dish and 2 large rimmed baking sheets beat eggs and water in shallow bowl place bread crumbs on large plate dip eggplant in egg mixture then bread crumbs transfer slices to baking sheets salt drizzle with 2 tb oil bake 15-20 minutes till golden brown turn over and bake 10 minutes more meanwhile halve the tomatoes and squeeze out the seeds chop into 1/2 inch pieces transfer to bowl add garliic, 1 t salt, pepper and basil spread 1/2 c tomato mix in baking dish arrange 1/3 eggpalnt slices on top cover with 1/3 remaining tomatoes and 1/3 mozzerella make 2 more layers sprinkle top with parmesan bake 30 minutes or until cheese is golden brown and tomatoes are bubbling Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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