All right folks, here's a recipe for Eggplant Parmesan. There is a small Italian franchise here in the Atlanta area that has an eggplant Parmesan my
family and I love. I've searched for something that, to me, is equally delicious, and this one comes close. Now, my father's wife says this recipe
is *better* than that restaurant, but I don't know if she's just being polite.
Instead of frying the eggplant I bake it, and I also make my own simple marinara.
So here goes:
1 large eggplant
8 oz ricotta
1/4 cp grated parmesan
6 oz shredded mozzarella, plus more if necessary
~4 cp marinara sauce (recipe to follow)
Shredded Parmesan cheese
Make marinara sauce** (see below)
Place aluminum foil over a cookie sheet and spray with olive oil, set aside.
Slice and peel eggplant and place in a bowl of cold water. I generally get 10-12 slices. Let sit an hour or so.
Once it has a chance to sit, drain and pat dry.
Dip eggplant slices in olive oil (each side) and coat each with breadcrumbs. Place slices on the cookie sheet.
Bake for approximately 10-15 minutes, flip, and bake another 10-15 or until each side is golden brown.
In medium bowl, mix ricotta, Parmesan, and approximately half of the Mozzarella.
In a 9x9 glass dish, spread a thin layer of sauce. Place a single layer of eggplant on sauce (I usually get 4 pieces, for 4 stacks). Evenly top each
piece of eggplant with approximately one large tablespoon (flattened) of cheese mixture. Then put about 1/4 cp sauce on top of each one. Repeat
process until all eggplant slices are used. Sprinkle with remaining Mozz. and shredded Parmesan cheese.
Bake until bubbly and browned, 30-45-minutes.
1 14.5oz can crushed or petite diced tomatoes
1 6oz can tomato paste
6 oz water (or tomato juice)
1/4 cp cooking wine or sherry
1 T Worcestershire sauce
1 garlic clove, crushed
3 T olive oil
2 T finely diced onion (optional)
To Taste: salt, pepper, oregano, basil, parsley
Mix all in a medium sauce, bring to a boil, reduce heat and simmer. The longer it simmers the more flavorful it will be.