Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Parmigiana
Famous Authors (View All Authors)
Vegetables - Eggplant -  Eggplant Parmigiana Post by :thedude Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1373

Click below to download : Vegetables - Eggplant - Eggplant Parmigiana (Format : PDF)

Vegetables - Eggplant - Eggplant Parmigiana

2 lb eggplant
salt
extra virgin olive oil, for frying
4 cloves garlic, peeled and chopped
1/4 c extra virgin olive oil
2 lb tomatoes, peeled and chopped
salt and freshly ground pepper to taste
1/2 c Parmesan cheese, grated
12 oz fresh mozzarella, sliced
1/4 c fresh basil, chopped


Wash the eggplants, cut off the tops and slice them 1/2 inch thick, crosswise. Sprinkle with salt and arrange the slices on a plate. Top with a weight and prop the plate at an angle so the liquid will drain off. Let drain for about 2 hours.

Dry the eggplants and fry in 1/2 inch of smoking-hot oil until golden. Drain the eggplant on paper towels.

Meanwhile heat the garlic in the olive oil, do not brown. Add the tomatoes with some salt and pepper, cook for about 30 minutes to slightly reduce it. Spread a couple of tablespoons of the tomato sauce over the bottom of an oiled baking dish. Add a layer of the eggplant slices, some grated Parmesan and some mozzarella slices. Scatter some basil on top. Repeat layering until the ingredients are gone. Bake in a preheated 400° oven for about 20 minutes. Serve hot.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Eggplant Parmigiana Vegetables - Eggplant Parmigiana

Vegetables - Eggplant Parmigiana
2 small Eggplants, peeled, cut into 1/4" rounds 2 Eggs, lightly beaten 1 1/2 cups Bread crumbs 1/2 tsp. Salt 1/8 tsp. Pepper 1 clove Garlic, peeled and halved 3/4 cup Olive oil, divided 20 oz. Crushed tomatoes, canned 1/3 cup Tomato paste 2 Tbl. Basil, minced 1 tsp. Salt 1/8 tsp. Freshly grated black pepper 1 cup Freshly grated Parmesan cheese 1/2 lb. Mozzarella cheese, thinly sliced Preheat oven to 350 degrees.Dip eggplant slices in eggs, then in seasoned bread crumbs. Refrigerate 20 minutes or so. In a large saucepan, saute garlic in oil for 1-2 minutes.
PREVIOUS BOOKS

Vegetables - Eggplant Parmesean Vegetables - Eggplant Parmesean

Vegetables - Eggplant Parmesean
1/4 white wine bread or cracker crumbs olive oil (or olive and corn oil mixed) 1 (15 oz.) can tomato sauce 2 (or more) cloves garlic, minced 1/2 teaspoon basil 1/2 lb. sliced Mozzarella cheese 1/2 cup (or more) grated Parmesan cheese Preheat oven to 350 degrees.Peel and slice eggplant 3/8 inch thick. Beat egg and wine together. Dip eggplant slices into egg mixture, then in bread crumbs and brown in oil. Drain on paper towels. Simmer tomato sauce, garlic, and basil together in saucepan for 10-15 minutes. Layer half the eggplant, Mozzarella, Parmesan, and sauce in baking
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT