Eggplant Parmesan

[**DONOTDELETE**]

Lady, I need a recipe for an eggplant parmesan. I don't want to fry the eggplant
in oil. I prefer to bake the eggplant into
submission. I have my own ideas, but your ideas are much better than mine. Help me.
Thank you very much.

[**DONOTDELETE**]

Trying to keep the oil consumption down? Its true, eggplant absorbs oil and the high heat transfer from a good oilve oil sets the breading/coating and gives it a crust.

To bake it, you need to use a heavy egg batter to make a crust. I would recommend double dipping, using a dredging through well-beaten eggs followed by flour dredging then doing the egg again before your favorite bread crumbs and seasonings.

Bake at 450 F on a vented sheet until the breadcrumbs brown, then top with cheese. It will not be the same as frying in good olive oil.

BTW, whenever you cook in olive oil, the regular stuff is best. I know of a few cooks that thought virgin oil was better for cooking but its actually not. It burns too easily plus virgin oil is best for salads. All olive oil is heartwise identical, only the taste varies.

For those on a cholesterol-limited diet, use olive oil instead of margarine as it has no trans-fats.

[Warlady]

QUICK MARINARA SAUCE

3 tablespoons extra-virgin olive oil
1/2 medium onion, diced (about 1/3 cup)
5 cloves garlic, chopped
7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped
2 sprigs of fresh thyme
2 sprigs of fresh basil
1 tablespoon kosher salt
Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: about 3 1/2 cups

[Warlady]

Mike good to see you. I recommend that you buy a block of Parmesan cheese and use a vegetable peeler to make slivers of cheese rather than buy the stuff in the box.

[LadyHawk108]

Mike, here's a recipe that ought to work for you...BTW, where have you been?? We've missed you!

Baked Eggplant Parmesan

2 cups seasoned dry bread crumbs
1-1/2 cups grated Parmesan cheese
2 medium eggplants (about 2 lbs.), peeled and cut into 1/4-inch slices
4 eggs, beaten with 3 Tbsp. water
1 jar (26 oz.) Pasta Sauce (or you can make your own, which would be much better)
1-1/2 cups shredded mozzarella cheese (about 6 oz.)

Preheat oven to 350°. In medium bowl, combine bread crumbs and 1/2 cup Parmesan cheese. Dip eggplant slices in egg mixture, then bread crumb mixture. On lightly oiled baking sheets, arrange eggplant slices in single layer; bake 25 minutes or until golden.

In 13 x 9-inch baking dish, evenly spread 1 cup pasta sauce. Layer 1/2 of the baked eggplant slices, then 1 cup pasta sauce and 1/2 cup Parmesan cheese; repeat. Cover with aluminum foil and bake 45 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.

[**DONOTDELETE**]

I've taken your advice, Warlady. Thank you
so very much. As a bachelor I've prepared
dishes that I would only eat. I think you understand. Take care.........

[**DONOTDELETE**]

I prefer to bake the eggplant into
submission.

LOL!! images/icons/grin.gif

[EveningStar]

<BLOCKQUOTE><font size="1" face="Verdana, Helvetica, sans-serif">quote:</font><HR>Originally posted by letusin2K:
I prefer to bake the eggplant into
submission.<HR></BLOCKQUOTE>

That's always better than being half-baked.

[**DONOTDELETE**]

hehehe images/icons/grin.gif