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Best Eggplant Parmesan Ever
Eggplant Parmesan (NOT Vegetarian)
5 small eggplant
marinara sauce (see recipe below)
1/2 lb. fresh mozzarella, sliced thin
1/2 lb. grated parmesan
1/4 lb. prosciutto, shaved
4 eggs
2 Tbls. milk
flour for dredging
1 can PLAIN breadcrumbs
fresh basil leaves
crushed red pepper
cracked black pepper
dried oregano
dried sage
dried parsley
olive oil

MARINARA SAUCE:
1 bottle good red table wine
2 handfuls fresh basil leaves, chopped
4 cloves garlic, minced
1 medium onion, diced
20 fresh, good quality (preferably homegrown) tomatoes
salt
black pepper
3 1/2 Tbls. dried oregano
2 small bay leaves
4 small peperoncino rosso (red pepper), crushed

 

Cut eggplant into 1/3 inch slices,
4 per person. Combine eggs and milk, beat until mixed.

Combine dried herbs, salt, pepper with bread crumbs.

Dip eggplant slices into flour, then egg mixture, then seasoned breadcrumbs.

Heat 1-1 1/2 inches of olive oil in skillet to medium-high heat, about 375 degrees F.

QUICKLY fry eggplant slices until golden brown. Place enough sauce to cover the bottom of a fairly deep casserole dish.

Assemble in this order: eggplant, basil leaf, thin prosciutto slice, mozzarella slice, 1.5 tbsp. parmesan. Repeat so casserole is 2 layers.

Once assembled, cover with about 1/2 inch of sauce, enough to cover top and part of sides. Sprinkle with dried parsley and bake for 30 minutes at 400 degrees F.

MARINARA SAUCE-
Remove tops from tomatoes, quarter, and CHOP in food processor, do not puree. Heat 4-5 Tbls. olive oil in large pot and sautee garlic and onion for about 7 minutes over medium-low heat.

Add chopped tomatoes and spices and 1/3 bottle of wine. Bring to slow simmer, cook for around 12 hours, stirring occasionally.

Add remaining wine, 1/3 bottle at a time, after 3 hrs and 6 hrs.

Preparation Time: 2.5 hrs. Serves: 6
Recipe Origin: United States
Submitted by:
Matt Mazzuckelli
Florida
United States
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