Eggplant Romano/Parmesan
Recipe By : APCI
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Large Slice Eggplant
Flour
Salt and Pepper
2 Egg -- Beaten
2/3 Cup Corn Oil
1 6 Oz Can Tomato Paste
2 16 Oz Cans Plum Tomatoes -- Chopped
4 tablespoons Fresh Parsley ( 4-6 TBSP) -- Minced
1 1/2 Cups Mozzarella Cheese -- Chopped
2 Cups Parmesan or Romano -- Freshly Grated
1 Cup Water
Combine tomatoes, tomato paste, water, parsley, salt and pepper. Simmer, uncovered, about 1 hour or until thickened, stirring often.
Prepare 2 plates, one with flour, salt & pepper, the other with the egg. Peel & slice eggplant into 1/4 -inch-thick slices. Season each slice liberally with flour (seasoned with salt & pepper); shake off excess. Dip into egg. cook slices a few at a time in hot oil in large skillet. Turn to brown slightly on second side. Drain well on paper towels.
Spoon thin layer of sauce in baking dish. Arrange 1/3 of eggplant slices, overlapping, over sauce. Top with 1/4 cup Mozzarella cheese. Sprinkle with about 1/3 cup Romano cheese. Repeat all layers, ending with top layer of Romano Cheese. Divide into containers.
This Recipe may be Frozen.
HANDLING INSTRUCTIONS:
Cool Before Freezing
Defrost Overnight, In the Refrigerator, before heating and eating.
OVEN: Reheat in a 400 degree oven for 20-30 minutes.
This Recipe Does not reheat well in the microwave.
Serving Ideas : Delicious Served with Hot Pasta and Salad.
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