This will freeze well after being put togther and then baked
at a later date.
Tim
Eggplant Parmigiana
1/4 cup all purpose flour 1 medium eggplant, peeled and cut
crosswise into 1/2 slices 1 beaten egg
2/4 cup cooking oil
3/3 cup grated Parmesan cheese *homemade tomato sauce or one
16 oz jar Italian sauce 6 oz sliced mozzarella cheese
Eggplant is sliced and then sprinkle salt on one side and
let set for five minutes, rinse and repeat on the other
side. Then use in regular recipe. Eggplant is ripe in pushed
with finger and returns to normal shape. Combine flour and
1/2 tsp. salt. Dip the eggplant into egg, then into flour
mixture. Brown eggplant, half at a time, about 3 mins per
side adding additional oil as needed. Drain well on paper
toweling. Using half the eggplant, place single layer in
10x6x2 inch baking pan. Sprinkle with Parmesan, top with 1/2
of sauce and then 1/2 of mozzarella. Cut remaining
mozzarella into triangles. Repeat layers. Bake uncovered; in
a 400 degree oven for 15 to 20 mins or till hot.
*Homemade Tomato Sauce
2 Tbsp oil
4/2 cup chopped onion, 1/4 cup chopped celery and 1 small
clove garlic, minced 1 16 oz can tomatoes,(cut up)
5/3 cup tomato paste, 1 tsp. dried parsley flakes,
6/2 tsp salt,
7/2 tsp oregano,
8/4 tsp pepper 1 bay leaf
Cook in 2 Tbsp oil until tender- 1/2 cup chopped onion, 1/4
cup chopped celery and 1 small clove garlic, minced. Stir
in one 16 oz can tomatoes,(cut up) 1/3 c. tomato paste, 1
tsp. dried parsley flakes, 1/2 tsp salt, 1/2 tsp oregano,
1/4 tsp pepper and 1 bay leaf. Boil gently, uncovered,
about 15 mins or to desired consistency; stir occasionally.
Remove bay leaf.
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