Quoted message said:
From: "Jane Watkins" <[email hidden]>
Subject: Eggplant Parmesan
Looking for recipes for eggplant parmesan. What are your
secrets????
Key "secret" is baking rather than frying the eggplant. Less grease,
easier.
Eggplant Parmagiana
This will do two 9 X 13 pans. Great dish. Freezes well.
5 eggplants
2 bottles tomato sauce
2 lbs cheese (mix of mozzarella, cheddar, swiss ...
Oil mix
6-10 cloves garlic
1 T of Marjoram
1 T Oregano
Olive oil to make 1 pint
Blend to smooth.
Sauce Mix
put into blender:
10 cloves garlic,
1 T marjoram,
1 T oregano,
1/2 tspn cayenne
sherry (few oz.)
black pepper
savory?
8 oz. of tomato sauce, whatever you like in a rich tomato sauce.
Blend until smooth. Mix with the rest of the tomato sauce in a bowl.
Use this sauce mix to layer dish
Cheese Mix
Shred in food processor the various cheeses and mix in a large bowl.
Eggplant Prep
Oil cookie sheet.
Slice eggplant in 1/2 " slices.
Lay down eggplant, brush lightly with oil mix on both sides.
Bake 425 ~ 30 minutes (or until browned). Flip over, bake until it
looks done.
Do 3 sheets (~ 5 eggplants) of toasted eggplant slices
Dish Prep
In Glass dish: start with oil, a little sauce (to prevent sticking),
then a layer of eggplant, sauce, cheese.
Repeat eggplant, sauce, cheese. If pan not full, do another layer.
Top with Parmesan.
Bake 350 for an hour. Or freeze and bake on serving day. Good dish
for a party since it can be done in advance.