Eggplant Parmesan

 

"New from the Kitchen" 

Recipe of the Month – October 2021 

Eggplant Parmesan

To good times with great food & drinks,I was making our vegetarian lasagna the other day and had some left over eggplant.  I decided to make up a batch of eggplant Parmesan as a starter for our pre fixe dinner that evening.  It was such a hit I have added it as a recurring item.  Easy and tasteful and a yummy fall bite to start the meal.  Hope you enjoy.

To good times with great food.
 Patty


Ingredients:

1. 1/2 cup grated Parmesan cheese
2. 2 tablespoons dry bread crumbs
3. 1 egg slightly beaten
4. 1 small eggplant
5. 2 tablespoons Kosher salt
6. 2 tablespoons vegetable oil
7. 1/2 cup chopped onion
8. 1 cup tomato sauce
9. 3/4 teaspoon salt
10. 1/8 teaspoon fresh ground pepper
11. 1/8 teaspoon leaf oregano
12. 1 cup shedded Mozzarella cheese

Instructions:

Peel and slice eggplant into 1/2 " thick rounds. Place on a baking sheet and sprinkle with salt. Let stand for 30 minutes then drain slices and pat dry.  Dip eggplant in egg, then in Parmesan cheese and crumb mixture.  Brown in hot oil in batches in large frying pan (adding more oil if needed) then place in shallow baking dish.  Add onion to fry pan and  saute until golden.  Stir in tomato sauce, salt, pepper and oregano.  Top the eggplant with mozzarella cheese and pour tomato mixture  over to cover.  Sprinkle eggplant with additional Parmesan cheese and bake in preheated 375 degree oven for 20-30 minutes until bubbly.