| One of the most popular eggplant dishes, eggplant | | | | Light Vegetable Oil |
| Parmesan combines lightly breaded and fried eggplant | | | | 1/8 cup Extra Virgin Olive Oil |
| slices with layers of shredded Mozzarella cheese and | | | | Preparation: |
| rich, homemade tomato sauce. The casserole style | | | | 1. Preheat the oven to 350 degrees. |
| dish is baked until the eggplant is tender, flavors have | | | | 2. In a medium saucepan, heat the olive oil. |
| blended and the cheeses have melted. Sauteed onion | | | | 3. Remove the saucepan from the heat and add the |
| and garlic are combined with tomato sauce, crushed | | | | onion and garlic. Let the mixture stand for two |
| tomatoes, water, basil, fresh ground black pepper | | | | minutes. |
| and honey. The homemade sauce is simmered over | | | | 4. Add the tomato sauce and crushed tomatoes. |
| low heat until the sauce thickens. Meanwhile, thinly | | | | 5. Add 1/2 cup of water, stir and bring to a boil. Add |
| sliced pieces of eggplant are dipped in egg and bread | | | | the basil, pepper and honey. |
| crumbs and fried until the breading crisps and browns. | | | | 6. Partially cover the sauce pan and reduce the heat |
| The sauce and eggplant are layered with mozzarella | | | | to a simmer. |
| and Parmesan cheese. | | | | 7. Cook for approximately 1 hour or until the onion is |
| Eggplant comes in a wide variety of shapes and sizes | | | | done. |
| including purple, red, white, yellow and green. The | | | | 8. In a medium bowl, beat the eggs and add a touch |
| large dark, purple Western eggplant variety is the | | | | of water. |
| one we find most often is supermarkets and farmers | | | | 9. Mix together the bread crumbs and 1/4 cup of the |
| markets. Other colors, shapes and sizes are available | | | | Parmesan cheese. |
| with some work. For the most part, the different | | | | 10. Place the bread crumbs in a flat dish. Mix well. |
| varieties are interchangeable in recipes. This recipe for | | | | 11. Dip the eggplant slices into the egg mixture and |
| assumes you will be using 2 small eggplant of the | | | | then coat with bread crumbs. |
| purple Western eggplant variety. | | | | 12. In a heavy frying pan, heat the vegetable oil. |
| Baked Eggplant Parmesan | | | | Brown the eggplant slices lightly. Add oil as needed to |
| Ingredients: | | | | keep on frying. |
| 2 small Eggplants, peeled, cut into thin slices (1/4 inch) | | | | 13. Place the browned eggplant on paper towels to |
| 2 cups Plain Bread Crumbs | | | | let the oil drain. |
| 1 cup grated Fresh Parmesan Cheese | | | | 14. In a baking pan, put one ladle of tomato sauce on |
| 1 large can Crushed Tomatoes | | | | bottom and sprinkle with the grated Parmesan |
| 1 can Tomato Sauce | | | | cheese. |
| Shredded Mozzarella Cheese | | | | 15. Add one layer of eggplant. Put sauce on top. |
| 2 Large Eggs | | | | Sprinkle with Parmesan and shredded Mozzarella. |
| 1/2 cup Water | | | | 16. Add layers until the eggplant is gone ending with |
| 1 Whole Red Onion, peeled | | | | mozzarella cheese. |
| 1 tablespoon Honey | | | | 17. Cover the pan tightly with aluminum foil. Bake for |
| 3 Garlic Cloves, minced | | | | one hour. |
| 1 tablespoon Sweet Basil | | | | 18. Let stand 10 minutes and serve. |
| 1 teaspoon Fresh Ground Black Pepper | | | | |