We have two recipes for Eggplant (Grandma's own).
Try them both!
For sauce (Gravy):
In
Peel eggplant and slice into 1/2-inch thick slices.
Use egg and flour to batter these.
Then fry in olive oil until golden brown.
In bottom of 9 x 13 x 2-inch pan, put one layer of fried eggplant.
Sprinkle layer of Parmesan over eggplant.
Mix diced tomatoes and pasta sauce in a bowl.
Make a third layer from the sauce mixture.
Repeat layers of eggplant, Parmesan and sauce. Top with generous layer of Mozzarella cheese.
Bake at 350\u00b0 until bubbly, approximately 30 to 40 minutes.
Slice eggplant and salt each side
ut off tip and peel eggplant. Using a sharp knife slice
Pare eggplant and cut crosswise 1/4-
Layer half of eggplant, 1/4 cup Parmesan cheese, 3/4 cup Mozzarella and half of spaghetti sauce in a 2-quart shallow baking dish coated with cooking spray. Repeat with remaining eggplant, Parmesan cheese, 3/4 cup Mozzarella and spaghetti sauce. Bake at 350\u00b0 for 35 minutes; sprinkle with remaining 1/2 cup Mozzarella cheese and bake 5 additional minutes. Yield: 6 servings.
For Meat Sauce.
In a
per towels and spread the eggplant slices on it. Sprinkle
Wash and trim eggplant. Cut into circles about 1/
ngthwise from center of eggplant, halve each plank crosswise
hole garlic head.
cut eggplant into 1/2 inch rounds
lastic wrap. Chill in refrigerator for 20 minutes.
After chilling
Cut ends of eggplant; peel skin with potato peeler.<
kin on, same with the eggplant. Then slice the portabellos the
b>Parmesan cheese, and red pepper flakes in a shallow bowl. Brush eggplant
onstick cooking spray. Lay the eggplant slices on the baking tray
d dice remaining pieces of eggplant.
Heat 2 tablespoons olive
Slice eggplant cross wise into desired thickness. (
e a home meat slicer for uniform, beautiful slices.
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