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Sunday, January 13, 2013

italian eggplant parmesan ♥

Here is a great healthy eggplant parmesan recipe for sunday dinner!

Ingredients  ♥
  • For eggplant:
  • 1 eggplant, cut into1/2 inch rounds, brined as above then rinsed and patted dry
  • 2 eggs
  • 1/4 cup milk
  • 2 cups flour for dredging
  • 4 cups light breadcrumbs
  • 1 t salt
  • 1/2 t pepper
  • 8 whole basil leaves
  • 4 balls fresh mozzarella
  • 3 T shaved Parmigiano-Reggiano
  • For sauce:
  • 2 T olive oil
  • 1/2 large white onion
  • 4 cloves garlic
  • 1 t anchovies, minced or anchovy paste (optional)
  • 1 t red pepper flakes
  • 2 T fresh basil or 1 T dry basil
  • 3 T tomato paste
  • 1 cup red wine
  • 14.5 oz can of tomato sauce
  • 14.5 oz can of stewed tomatoes
  • pepper
  • Salt to taste (omit if using anchovies)
  • 1/2 T Italian parsley, minced
  1. While your eggplant is degorging get your sauce started. That way it can cook while you bread and bake the eggplant. Heat olive oil in a medium sauce pan over medium-high heat. Saute onions until translucent, about 3-4 minutes. Add garlic and cook briefly, about 30 seconds, until fragrant. Add anchovies if using, red pepper flakes and basil, saute for another 3-4 minutes, mixing thoroughly with onions and garlic. Add tomato paste and saute for another 4-5 minutes, or until it darkens and begins to brown. This will give it a rich depth of flavor. Deglaze with red wine and let reduce by half. Add tomatoes and season to taste. Let simmer for about one half hour.

  2. Preheat oven to 400 degrees. After you have rinsed off the eggplant pat it dry lightly. Mix eggs and milk in a small bowl. Mix breadcrumbs with salt and pepper. Dredge each slice in flour, dip it into the egg mixture letting the excess drip off, then press into the breadcrumbs until both sides are well covered. Place in a foil-lined pan. Continue with remaining slices until all are breaded. Bake until light brown and crisp, about 20 minutes.
  3. To ready dish for baking, ladle a small amount of sauce into an 8x8 baking dish to cover the bottom. Place a layer of eggplant, a leaf of basil on each slice, then cover with mozzarella, then sauce and finally Parmigiano. Repeat another layer but with cheeses on top. Bake until cheese has melted and sauce bubbles, about 15-20 minutes. Let stand for ten minutes, plate and garnish with parsley. Makes 4 servings. enjoy!

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