Eggplant Parmigiana by
Source: Fiddlehead Cookbook
Great casserole for parties.
This recipe doubles easily (in bigger pan or two 13 x 8 pans) made ahead & freeze.
Casserole can be prepared unbaked and kept in refrigerator for up to 2 days.
Preparation takes about 2 hours and baking time 1 hour
Ingredients
Eggplant:
1 3/4 pounds fresh eggplant ( 1 large)
2 tablespoons olive oil
2 tablespoons corn or safflower oil
3/4 cup flour with 1 teaspoons salt & 1 teaspoons pepper
3 or 4 eggs, beaten with 3 tablespoons water
Parmigiana:
1/2 cup red wine ( optional)
6 cups marinara sauce
1 1/2 pounds mozzarella cheese, grated ( 6 cups)
8 ounces Jack cheese, grated ( 2 cups)
1/4 cup fresh grated Parmesan cheese
Instructions
1) Slice eggplant into 1/8 inch slices
Place slices in a single layer on a cookie sheet lined with paper towels and sprinkle with salt. Cover with towels and repeat until all eggplant is salted. Allow to sit at room temperature for 30 minutes. Rinse slices well and Pat dry.
2) Combine olive oil & cooking oil. Heat 1 tablespoons of mixed oils and large pan over medium heat. Dip eggplant slices first in seasoned flour, then in beaten eggs, and fry in oil until golden brown on each side. Remove when tiny beads of moisture begin to appear on surface of cooked slices. Place on paper towels while cooking remaining slices.
3) Preheat oven to 350* and set rack in center. Lightly oil 13x 8 x 2 inch casserole.
4) Stir red wine into marinara sauce. Dip slices of eggplant in sauce and place them in a single later on bottom of casserole. Spread 3/4 cup sauce over eggplant and evenly sprinkle with a third of the grated mozzarella and half the Jack cheese. Make a second layer of eggplant, sauce and mozzarella and sprinkle with Parmesan cheese.
5) Bake for 45 minutes, until Golden brown on top and bubbly throughout. Let it rest for 15-20 minutes before cutting into portions.
Place slices in a single layer on a cookie sheet lined with paper towels and sprinkle with salt. Cover with towels and repeat until all eggplant is salted. Allow to sit at room temperature for 30 minutes. Rinse slices well and Pat dry.
2) Combine olive oil & cooking oil. Heat 1 tablespoons of mixed oils and large pan over medium heat. Dip eggplant slices first in seasoned flour, then in beaten eggs, and fry in oil until golden brown on each side. Remove when tiny beads of moisture begin to appear on surface of cooked slices. Place on paper towels while cooking remaining slices.
3) Preheat oven to 350* and set rack in center. Lightly oil 13x 8 x 2 inch casserole.
4) Stir red wine into marinara sauce. Dip slices of eggplant in sauce and place them in a single later on bottom of casserole. Spread 3/4 cup sauce over eggplant and evenly sprinkle with a third of the grated mozzarella and half the Jack cheese. Make a second layer of eggplant, sauce and mozzarella and sprinkle with Parmesan cheese.
5) Bake for 45 minutes, until Golden brown on top and bubbly throughout. Let it rest for 15-20 minutes before cutting into portions.
Servings: 8