I have never found a recipe better than the this one. The sauce is thick and rich. There aren't words to describe the wonderful aroma that wafts through the house; nor, can I describe how heavenly it is when I take the first bite!
The original recipe is from the Redbook Cookbook. I have stuck to the original recipe over the years except when it comes to the spices.
adapted from The Redbook Cookbook
1 large eggplant
2 eggs, slightly beaten
3 Tbsp water
1/2 tsp salt
1/4 cup flour
1/2 cup fine dry bread crumbs
1 cup olive oil
Tomato Sauce (recipe below)
1 cup shredded Parmesan cheese
1 8 ounce package mozzarella cheese, grated (I sometimes use the 12 ounce package.)
3 Tbsp butter or margarine
Peel eggplant and cut into 1/2 in slices. Mix eggs, water and salt. Dip eggplant in flour, dip in the egg mixture, and finally in the bread crumbs to coat evenly. (I usually line up three pie tins, one for each of the egg mixture, one for the flour and one for the bread crumbs.)
Heat 1/4 cup olive oil in a large skillet over moderate heat. Cook the eggplant until lightly browned on both sides, adding the remaining olive oil as needed. Drain the eggplant on paper towels.
Heat the oven to 350° F. Pour Tomato Sauce into the bottom of a shallow 3 quart baking dish. Arrange a layer of eggplant slices over the bottom of the dish. Sprinkle with some of the Parmesan cheese and then with part of the mozzarella cheese. Repeat layers with the remaining eggplant slices and the cheeses. (Reserve some of the mozzarella cheese for the top. I never have enough unless I buy the larger package!) Dot with butter. Bake 30 minutes, until cheese is lightly browned. Serves 8 to 10.
1-2 cloves garlic, minced
1 12 ounce can tomato paste
2 cups water
1 generous tsp basil
1 tsp marjoram
1 Tbsp sugar
1/4 tsp salt
A few twists of fresh ground paper
Heat olive oil in a saucepan over moderately low heat; add garlic and cook until tender. Add tomato paste, water, basil, marjoram, sugar, salt, and pepper; mix well. Cover and simmer 30 minutes, stirring occasionally. Makes 3 cups of sauce.
I had no idea what to do with the eggplant when Mr. T proudly brought it in from the garden. (I don't ever remember my mom cooking it. I guess she could have cooked it but if she did, I didn't eat it!)
Finding this recipe was like finding gold! It has become a favorite at our house and it made me love eggplant!!
It was a hectic week at our house. After I recovered from whatever bug had zapped me, my mom became ill. After trips to the doctor, urgent care, emergency rooms and finally a few days in the hospital, she is fine. It was a long week for her.
There certainly wasn't much cookin' going on at our house. I would have loved to have come home to a nice plate of Eggplant Parmigiana!
While late, I am linking to Foodie Friday at Designs by Gollum and Fat Camp Friday at Mangoes and Chutney.