EGGPLANT PARMESAN

                

I got the idea for developing my recipe for Eggplant Parmesan from my Mother.  She said she had eaten this dish from a restaurant in her area and that it was delicious!  So here is my offering for you to enjoy.  As you may know, I have a food sensitivity to garlic so you won’t find it here----but of course you can add it in when you make it.  I think your family will really like this.  Hey, maybe you’d like to put half the recipe in a separate baking dish to take to your neighbor.  Wouldn’t that be a sweet surprise (serendipity)?

Ingredients:

3 medium or large eggplants

Kosher salt

3 eggs, beaten with a splash of water

3 cups panko bread crumbs

2 cups finely grated parmigiano-reggiano cheese

1 large can of tomato sauce (I use Hunts-680ml)

1 large can of diced tomatoes-780ml (or freshly chopped tomatoes)

1 cup (or more) freshly torn basil

¼ cup chopped fresh parsley

1 large orange or red bell pepper, cut into rings

2 or 3 T. sugar

1 cup ricotta cheese

2 cups mozzarella cheese

2 cups grated parmesan cheese

Instructions:

*Peel and slice eggplants into ¼ inch lengthwise slices

*Salt each slice lightly and place in a colander to sit for 30 minutes over the sink to allow excess liquid from the eggplant to  drain out.

*Place the beaten eggs and water into a flat dish.

*In a mixing bowl, place the bread crumbs and the parmigiano-reggiano cheese

*Dip each eggplant slice into the egg mixture and then dredge each slice into the bread crumb mixture.

*Place each slice onto a baking sheet which has been sprayed with PAM.

*Bake the eggplant slices for about 30 minutes at 375 degrees (turn each slice over at the halfway mark).  Use the middle oven rack.

*In a large saucepan combine the tomato sauce, diced tomatoes, basil, parsley, bell pepper rings and sugar.

*Bring to a boil and then simmer while the eggplant bakes.

*Spray a large pyrex baking dish with PAM.

*Spread ½ cup of tomato mixture onto bottom of baking dish.

*Make a layer of baked eggplant(using half the eggplant slices) on top of tomato layer (cover the whole area).

*Spread the ricotta cheese over the eggplant layer.

*Sprinkle ½ cup of the mozzarella and ½ cup of the grated parmesan over the ricotta layer.

*Spoon the remaining tomato mixture –BUT RESERVE ONE CUP FOR ANOTHER LAYER—on top of the cheese layer.

*Make another layer of baked eggplant (using the rest of the eggplant).

*Spoon the remaining cup of tomato mixture over eggplant.

*Spread remaining mozzarella and parmesan cheese on top of all.

*Bake at 375 degrees for 45 minutes or until hot and bubbly throughout.