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1993-01-25
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Newsgroups: rec.food.recipes
Distribution: world
From: potts@us.cc.umich.edu (Paul Potts)
Date: Wed, 4 Sep 91 17:36:58 GMT
Subject: OVO-LACTO: Easy Eggplant Parmesan
References: <kc7q3eINNj5m@mthvax.cs.miami.edu>
Keywords: recipe ovo-lacto/ez-eggplant-parmesan
Summary: orig. subject: LACTO-OVO: Easy Eggplant Parmesan
Archive-Name: recipes/ovo-lacto/ez-eggplant-parmesan
Followup-To: rec.food.veg
Organization: Advanced Workstation Lab, University of Michigan
Approved: aem@mthvax.cs.miami.edu
In article <kc7q3eINNj5m@mthvax.cs.miami.edu> bogucz@cs.rochester.edu writes:
>Does anyone have a fairly simple recipe for eggplant parmesan?
This isn't precisely a recipe, because I haven't listed quantities. I
have tried a number of variations on the basic theme and they have all
been tasty.
ONE EGGPLANT
MOZARELLA AND PARMESAN CHEESE
TWO EGGS (may only need one)
A LITTLE BIT OF MILK
FLOUR
SPAGHETTI SAUCE
Peel and cut up the eggplant into flat strips that will fit together
well in a high-walled casserole.
Heat some oil in a large frying pan. I use canola oil. Keep the oil
handy as the eggplant soaks up a lot and you will need to add more.
Mix up an egg with some milk in a bowl. Dip the eggplant slices in the
egg mixture so that they are coated, then coat them in flour.
Fry the slices in a fair amount of oil until they are brown (if they
get black the flour coating will taste bad). After frying each batch
put them on paper towels to soak up the excess oil. Frying a whole
eggplant this way will take some time. You may want to stop frying
before they get really soft, because they will be cooked some more in
the casserole, and you don't want mushy eggplant.
When the eggplant if fried up, take a high-walled casserole dish (I
usually use a square one). Layer the eggplant with tomato sauce,
mozarella cheeze (grated), parmesan to taste, and sauce. I have also
used cheddar but found that the result was rather greasy. I've tried
generic spaghetti sauce, which gave good results. Paul Newman's hot
spaghetti sauce worked nicely and yielded a spicy dish. I also had good
results laying slices of fresh tomato in with the sauce and eggplant.
Try not to make the result too juicy.
Layer until you run out of eggplant, then put another layer on top and
sprinkle with parmesan. You could also add dry bread crumbs. Bake at
425 for fifteen or twenty minutes or until it all looks bubbly and
melted. Let cool and serve!
Eggplant is very versatile. Experiment! Some of these turned out better
than others, but I've never made one yet that didn't taste good.
-Paul Potts- potts@itl.itd.umich.edu