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.

[BACK]

American Personal Chef Association & Institute
4572 Delaware Street
San Diego, CA 92116
800-644-8389

All rights reserved. © 1996-2006 Updated 1/04/06.