Originally Posted by Barb L.
That looks so good, should post your recipe.
here it is....
- 1 or 2 eggplant, thicker the better for larger slices
- grated parmasean
- fresh mozzarella
- tomato sauce
- veggie oil
- egg wash
- bread crumbs
- salt and pepper
Peel the eggplants and slice them into thin pieces (about 1/4 inch thick). lay them out on some paper towels and sprinkle with some salt. let sit for 15-20 minutes until some moisture is released. pat dry and season with pepper. dip eggplant first in flour, then eggwash, then breadcrumbs. Brown the eggplant in the oil over a medium flame to make cutlets. transfer to paper towels.
cut the mozzarella into very thin slices. preheat over to 350 degrees. about 1/8 inch thick (i use wax dental floss to cut it really thin). in a small baking dish ladle in a layer of tomato sauce. then place 2 stacked eggplant cutlets. top with some parmasean and 1 of the mozzarella slices. Then more sauce. stack 2 more eggplant slices. then more sauce, then parmasean and topped with another slice of mozzerella. sprinkle some oregano on top.
transfer to oven for 15-20 minutes or until cheese starts to bubble.
The sauce is a basic sauce i make. 2 small cans of tomato paste with 12 oz of water. boil that until it gets to a puree like consistency. then add in 3 dices roma tomatoes, and 2 peeled crushed roma tomatoes. Add in salt, pepper, garlic powder, and some chopped fresh bay leaves to taste. lower to a simmer and stirring frequently until the sweet tomato flavor cooks out (approx 20 minutes). add in about 1/4 cup each of grated parmasean, romano, gruyere, and a dash of champagne cheddar. mix in well, return to a high flame for 5 minutes. salt and pepper to taste.