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Eggplant parmesan (pines of rome)
Artist: _
Categories: Eggplant, Italian, Vegetables, Western European
Yield: 8
Rating: 0
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Ingredients:
2 lbsEggplants, unpeeled, sliced
-?inch thick
4 Eggs, beaten
3/4 To 1 cup flour
Soybean oil for frying
1 lbsMozzarella cheese, thinly
-sliced
FOR THE SAUCE
4 Cloves garlic, minced
2 tbspOlive oil
28 ozWhole tomatoes (1 can)
2 tbspChopped fresh parsley
Salt and freshly ground
-black pepper
1 Bay leaf
Procedures:
1For the eggplant grated parmesan cheese (optional) dip the eggplant slices in the egg, then in the flour.
2Pour enough soybean oil into a large frying pan to come an inch up the side.
3Fry the eggplant slices for about 3 minutes on each side.
4Drain.
5In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.
6Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.
7Bake for about 5 minutes in a 500°F oven.
8To make the sauce, saute the garlic in the olive oil.
9When it starts to turn golden, add the tomatoes with their juice.
10Break each tomato in half with a knife.
11Bring to a boil.
12Add the parsley, a pinch of salt, pepper to taste, and the bay leaf.
13Let boil for another 2 minutes.
14Remove from the heat and allow to stand for 5 minutes.
15Slice the baked eggplant into squares.
16Place on plates and top with ladles of the sauce.
17Top with grated parmesan, if desired.
18Makes 8 servings.
19Nutrients per serving: 388 calories, 17 g protein, 23 g carbohydrate, 26 g fat, 10 g saturated fat, 182 mg cholesterol, 425 mg sodium.
20[the washington post; january 16, 1991]
 
 
 
 

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