Baked Eggplant Sicilian Style
> from: stanh...@aol.com.nospam (stanhopi) 
> subject: eggplant parmigiana recipe 
> i have unfortunately mislaid my edition of the "new york times cookbook" 
> edited by craig claiborne...<snip> 
 
i don't have that exact recipe but this one from bibba caggiano is 
pretty good: 
 
 
* exported from mastercook * 
 
 
recipe by :biba caggiano 
serving size : 4 preparation time :0:00 
categories : 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
1   eggplant -- peeled, cut
  lengthwise into 1/4" thick slices
3 tsp  salt
2 large  eggs -- beaten
2 cup  fresh bread crumbs
  oil -- for frying
1/4 cup  olive oil
3 clove  garlic -- minced
1-3/4 lb.  crushed tomatoes
  salt and pepper -- to taste
2 Tbsp  fresh parsley -- chopped
12 oz.  mozzarella cheese -- cut into thin slices
 
put the eggplant slices on a baking sheet, sprinkle with the 1- 2 
tablespoons salt and let stand for 1 hour. pat slices dry with a paper 
towel. dip slices into egg, then cover completely with bread crumbs. 
heat 1 inch of oil in a large skillet and fry eggplant until golden on 
both sides, about 1 minute per side. drain on paper towels. 
preheat oven to 350 degrees. 
in a medium size skillet, over medium heat. add the garlic, tomatoes, 
salt and pepper to taste. cook, uncovered, for 7 - 8 minutes remove from 
heat and stir in the parsley. 
spread about 3/4 cup of the sauce on the bottom of a baking dish, cover 
with the eggplant and top with the mozzarella. continue this layering 
until 
all ingredients are used up finishing with sauce on top. 
bake for 12 - 15 minutes, or until cheese has melted. serve warm or at 
room temperature. 
 
 
-- 
(ID: 10841) Mirror: rec.food.recipes: Fri, Sep 19, 2003


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