My wife and I a little 'disappointed when you eat more. Other than a couple of restaurants we have chosen to dine in the vast majority of the time. We do so much, because I know I can do better and healthier at home in my kitchen. Italian restaurants have operated in the past, I have come to enjoy simple Italian food and what they have with my wife, family and friends for the best recipe for eggplant parmigiana ever! Couple this with a simple recipe for roastPepper sauce and a simple side dish of pasta and I guarantee a better meal than most Italian restaurants in town!
Parmesan Ingredients
1 - eggplant. They are the best cylindrical form please contact us.
2 - Large Eggs
1 ½ - cups Italian bread crumbs
1 - cup flour
18 - slices of mozzarella (the fresher the better)
2 - tablespoons water
1 / 2 - Cup Extra Virgin Olive Oil
1 / 2 - cup of Parmesan cheeseCheese
Sauce Ingredients
1 - red bell pepper
16/01 Unzen can diced tomatoes
1 / 4 - cup chopped fresh basil
2 - teaspoon dried oregano
Putting it all together
Halve the peppers and seeds. Brush the surface of both halves lightly with olive oil. Place under a broiler until the skin begins to char (not black), and bladder.
Pepper and chop coarsely in a blender with the chopped tomatoes, half the basil and oregano.Mix until well blended and then in a pot, covered under low heat.
The olive oil in a deep pan until it is hot enough to make a small drop of water (safe) Pop. Preheat oven to 425 Wash and slice the eggplant slices into quarters or thin-inch rounds. Vigorously mix the eggs with the water to "wash" to do. Put the flour and breadcrumbs in separate, "dredgeable" pans (I use cake pans).
Dredge the eggplant first through the flour, egg yolk and breadcrumbs(Follow this order). Fry the eggplant in hot olive oil and set aside on paper towels if they are lightly browned.
In a saucepan, put a thin layer of sauce on the bottom was stove. Stack eggplant parmigiana and speed (about 3-4 rounds should be top-up with eggplant). In the oven and bake for 15 minutes or until cheese is melted and bubbly.
Serve lightly with the sauce and garnish with Parmesan and basil. You should be able to produce 6 servingseggplant and some have, that you cut into thin slices, fry, drain and grated Parmesan cheese as an appetizer, then abandoned.
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