Eggplant Parmesan - Rome 2008
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During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish.
- Ready In:
- 1hr 15mins
- Serves:
- Yields:
- Units:
ingredients
- 1 eggplant, washed and sliced 3/4-inch thick
- 1 egg, beaten
- 2 tablespoons milk
- 1 garlic clove, finely minced
- 1 cup Italian seasoned breadcrumbs or 1 cup regular breadcrumbs
- 1 cup parmesan cheese, grated
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 cup mozzarella cheese, chunked into small pieces
- 1 (25 ounce) jar spaghetti sauce, good quality
- 4 tablespoons olive oil
directions
- Whisk the egg and milk together. Set aside.
- Put salt and pepper into bread crumbs.
- Dip eggplant into milk/egg mixture, then into bread crumbs. Saute slices in olive oil until brown. Place slices in oven-proof dish, on top of the first layer of eggplant, spoon some sauce and sprinkle with the fresh garlic. Keep addling eggplant, sauce and garlic. Top with cheeses.
- Bake 45 minutes at 350 degrees F.
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During a wonderful Italian vacation we ate a meal at a Jewish/Vegetarian restaurant in Rome. I had the Eggplant....it was so wonderful. I have tried to recreate it. It is very rich and tasty. Use an oven-proof baking dish.
