I Love Eggplant can you tell? I know it's only February.. but the thought of a soft, sweet bit of Eggplant just warms my tummy. This weekend I visited my favorite farm stand and I found some beautiful Eggplant.
I had to add it to my week's Menu. I do a big shopping every two weeks. I plan each meal and include it on my list to shop for, but this week I had a side step. EGGPLANT.
An easy hearty, meatless meal that satisfies every little Italian hankering you could possibly have.
2 lbs Eggplant (sliced)
2 Cups Bread Crumbs
1 1/2 C Parmesan cheese
2 Tblsp Basil (chopped)
2 Tblsp Oregano (chopped)
2 Tblsp Garlic (powder)
Salt and Pepper
3 Eggs (beaten)
1/4 C Water
4 C Marinara Sauce
3 Cups Mozarella shredded
2 Cups Vegetable Oil
In Medium Sauce pan, Warm 1 Tbslp Olive Oil , Tblsp Onion chopped, Tblsp Garlic chopped.
Saute until Onion translucent.
Add 1 10 oz Can Crushed Tomatoes
Add 1 15 oz Can Tomato Sauce
Bring to boil.
Lower to medium Heat.
Add 1 Tblsp Basil (chopped)
Add 1 Tbslp Oregano (chopped)
Add 1 tsp Red crushed pepper
Add 1 Tblsp Sugar
Simmer 30 mins.
Taste, add salt and pepper to desired flavor.
Slice Eggplant in rounds
Set up 2 bowls for Dredging.
In Bowl 1: Place Bread Crumbs, 1/2 C Parmesan Cheese, Basil Oregano Garlic Powder and Salt Pepper. Combine all ingredients until spices well incorporated.
In Bowl 2: Beat 3 eggs and 1/4 c Water.
Dip Eggplant Slices into Egg wash, then into Bread Crumb Mixture.
In Large Saute Pan warm 1 1/2 C Vegetable Oil.
When Oil is warm enough for frying, (slight smoke),
place Dredged Eggplant in pan.
Fry until golden Brown.
When Eggplant is Golden Brown, remove from pan, drain on paper towel.
In a Baking Dish place, 1/2 C Marinara.
Add a Single layer of Eggplant.
Cover Eggplant with Marinara
Cover Marinara with Mozarella and Parmigiana.
Repeat Layers until end of eggplant.
For Top Layer cover contents of dish with Mozzarella and Parmesan.
Bake @ 375 for 40 minutes or until cheese is melted and Marinara bubbling.
The result is a wonderful Meatless Italian Entree.