Eggplant Parmesan

Steven@RKC · 11-29-2006, 02:45 AM

This is done Sicilian-Style! No salting of the eggplant to dry it out! If you cook it right, you NEVER have to dry it out!

Eggplant Parmesan

1 med. eggplant, peeled and cut into 1/2 inch thick slices lengthwise
1 egg, beaten -OR- 1 egg substitute
1/2 c. flour -OR- Matzos Meal
3 tbsp. olive oil
1/2 t salt
1/4 t pepper
A dash each of onion powder and garlic powder to taste
1 8 oz. can tomato sauce
Parmesan cheese, grated

Roll the eggplant slices in egg to coat them, then toss in the flour or matzos to coat them fully.

Brown the olive oil in pan.

While this happens, layer a GLASS baking dish with a layer of the tomato sauce and a layer of the eggplant slices.

Shake some onion and garlic powder over the layers to taste.

Cover with tomato sauce and sprikle the Parmesan cheese over the dish.

Add another layer of eggplant, tomato sauce, onion and garlic powder and Parmesan cheese as if making a lasagna.

Bake in an oven preheated to 350 degrees for 20 to 30 minutes, or until the top layer of cheese shows browning.

Take out of the oven and let cool for 5 minutes to set in fully before serving.

trigatch4 · 12-01-2006, 11:59 AM

November Contest Finalist!

Jenyfari · 12-20-2006, 07:07 PM

I like the sound of this one Steven. I am not one for eggplant but I am going to give it a go. Thanks!!

Steven@RKC · 12-22-2006, 10:04 AM

Quote:

Originally Posted by Jenyfari

I like the sound of this one Steven. I am not one for eggplant but I am going to give it a go. Thanks!!

Apparently it's well liked. The site's owner is still raving about it! ^^ The trick is NOT frying the eggpland, and peeling the skin. Too many fry eggplant, and it ruins the taste, makes it mushy, and that 'add salt' thing is just urban legend. Eggplant's a WONDERFUL fruit to cook with, when it's not mangled and destroyed. Also, removing the skin helps avoids that tough, stringy part ruining a good meal...

Jenyfari · 12-22-2006, 10:03 PM

Thanks Steve. I'll let you know how it goes when I make it. Just have to get Xmas and the New Year out of the way first. Have found so many good recipes from this site already that I want to try out.

Jenyfari · 01-28-2007, 08:31 PM

Hi Steve

Finally made this recipe and it was lovely. We really enjoyed it and will be making it again.

Just in regards to your instructions though in the bit that says "Brown the olive oil in pan"..this doesn't make sense. We assumed it meant brown the eggplant in the oil which is what we did.

JennyMac · 02-17-2007, 01:45 PM

I was wondering what the olive oil was for?
Is the Aubergine fried or not in this recipe. I always thought it was. Wouldn't mind trying this one.

berlinlife06 · 02-18-2007, 12:55 PM

I am a big fan of eggplant, and I'm sure this tastes great! Thanks for this recipe. As soon as I can I'll make it and will tell the results of my adventure in cooking. I am so hungry right now! It is a shame that supermarkests are closed on sundays here in Germany! Oh well, tomorrow I'll buy it and make it!

Samm · 02-18-2007, 01:01 PM

I have to thank you for this recipe, I am now a fan of eggplant, who knew it could be so delish?!

JennyMac · 02-18-2007, 02:45 PM

I am making this tomorrow night, did everyone who made it brown the aubergine in the olive oil please? Also how many does it serve? 2 or 4?