Farmer's Market, No Fry, Eggplant Parmesan
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 1 small eggplant
- 2 lbs roma tomatoes, peeled and chopped
- 1 tablespoon garlic, chopped
- 2 bell peppers, diced (select whatever looks good, either bell or hot or a combination-I prefer hot as bell can be bitter)
- 1 tablespoon olive oil (or more)
- 2 tablespoons red wine
- 1⁄2 teaspoon hot pepper flakes
- 1⁄2 teaspoon dried oregano
- 8 -10 basil leaves, torn
- salt, to taste
- 1 egg, lightly beaten
- flour
- seasoned bread crumbs
- salt
- mozzarella cheese, good quality fresh
- shaved parmesan cheese
Directions
- Preheat oven to 350°F.
- Slice eggplant into 1/2 inch rounds. Salt both sides and set on paper towels to drain moisture. Let set for 30 minutes. Blot dry.
- Meanwhile, heat oil to medium and saute peppers, pepper flakes, and garlic. Heat until limp. Add wine. Reduce. Add tomatoes and oregano.
- Stir and simmer for 10 minutes. Stir in basil. Season to taste with salt.
- While tomatoes are cooking, dip eggplant into flour and shake off excess. Discard flour. In same bowl add breadcrumbs. Dip flour coated eggplant into beaten egg, then bread crumbs.
- Place in single layer on cookie sheet, or better yet a cookie drying grate on top of a cookie sheet. Bake at 375°F for 25 minutes until crisp.
- Using a loaf pan sprayed with Pam, layer a spoonful of sauce. Top with a layer of cooked eggplant. Spread more sauce and top with more eggplant. (I get three slices of eggplant per layer).
- Top with mozzarella then another layer of sauce. Top with more eggplant, then cheese then sauce. Repeat one more time giving you four layers. Top with remaining sauce.
- Bake for 20 minutes.
- Top with good quality parmesan. Bake 10 more minutes. Remove from oven and let set for 10 minutes. Cut into four sections of layers.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off