Eggplant Romano/Parmesan

Recipe By : APCI

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method

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1 Large Slice Eggplant


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.


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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