| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Healthy |
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Comments:
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This could be an appetizer, a side dish, or a main course. See the Pomodoro recipe elsewhere. |
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Serving Suggestions:
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Ingredients:
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1 large eggplant, peeled and sliced 1/4" Pomodoro sauce (see recipe elsewhere) 2 ounces thinly sliced mozzarella cheese 1 cup all purpose flour for dredging 2 whole eggs mixed with 2 oz. water 2 cups Italian bread crumbs (see recipe elsewhere) 1/4 cup grated Parmesan cheese 1/3 cup fresh Basil torn into 1/2" pieces |
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Instructions:
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Preheat oven to 350° F. Heat the Pomodoro sauce to warm it. Slice eggplant. Use basic breading process -- dredge in flour, then egg, then bread crumbs. Deep or pan fry in oil that is 375° to 400° immediately. Drain on paper towels. In a deep rectangular pan, perhaps 8" by 4" or so, place a little of the Pomodoro sauce on the bottom of the pan. Layer eggplant on the bottom, slightly overlapped. Then place a couple of thin slices of mozzarella cheese, some Parmesan, and some basil. Continue layering, eggplant, Pomodoro, Parmesan, basil and mozzarella. Try to get 3 or 4 layers. Bake in a 350° oven for 30 minutes and then let the dish rest for 10 minutes before serving. Serve with remaining sauce. |
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Related recipes:
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None |
2001-03-11