Eggplant Parmigiana Tom & Kari
1 cup milk
1 egg, slightly beaten
1 cup all-purpose flour
2 medium eggplants, peeled and cut into 1/2 inch slices
1 29-ounce can tomato sauce
1 12-ounce can tomato paste
1 16-ounce can tomatoes, drained
1/4 cup Burgundy wine
4 to 5 tablespoons vegetable oil, divided
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt
10 to 16 slices Mozzarella cheese
Grated Parmesan cheese
Heat the oven to 350 degrees. Lightly oil a 13x9x2-inch baking dish,
combine the milk, egg and 1-tablespoon vegetable oil; gradually add the flour,
beating until smooth. Heat 3 or 4 tablespoons of oil in a heavy skillet over
medium-high heat. Dip the eggplant slices, a few at a time, into the batter
and fry in hot oil until golden. Drain well on paper towels; set aside.
In a medium saucepan, combine the tomato sauce and paste, the drained
tomatoes, wine and spices, mixing well. Simmer the sauce 10 minutes. Arrange
half the eggplant slices in the prepared baking dish. Top with half of the
mozzarella slices. Spoon half the tomato mixture over the cheese. Repeat
the layers. Top with a sprinkling of Parmesan cheese.
Bake uncovered for 30 to 40 minutes or until the sauce is bubbly.
Allow to stand at room temperature for 15 minutes; cut into squares to serve.
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