1 Sicilian eggplant
1 Eggplant
3 Eggs
2 tb Water
3 c Bread crumbs
1/2 c Parmesan cheese; grated
Olive oil; for baking sheets
1 lb Fresh mozzarella; sliced
3/4 c Parmesan
Oregano; to taste
Basil; to taste
Salt and pepper; to taste
1/2 c Olive oil
3 ts Minced garlic
32 oz Cn Crushed tomatoes
1 1/4 ts Salt
1/4 ts Pepper
1/2 ts Parsley
1 ts Oregano
Preheat oven to 375 F.
To prep the eggplant:
Peel and slice both eggplant 1/4" thick.
Sweat the eggplant - add one layer of slices to a colander placed in
your sink. Sprinkle with kosher salt. Add second layer of eggplant.
Sprinkle with Kosher salt. Repeat for remaining eggplant. Let sit for
at least 20 minutes. Rinse and pat dry.
Spread olive oil over 2 baking sheets.
Crack eggs into a shallow pie dish and whisk with water.
Combine breadcrumbs and parmesan cheese in a separate shallow pie
dish.
Dip each slice of eggplant first in the egg mixture then in the
breadcrumb mixture.
Place on baking sheet.
Bake eggplant slices for 20 to 25 minutes, flip slices and bake
another 20 to 25 minutes until brown.
Remove from oven and raise temperature to 400 F.
To make the sauce:
Heat the oil in a large saucepan over medium heat.
Add the garlic and stir constantly until lightly browned, 4 or 5
minutes.
Add the tomatoes, salt, pepper, parsley, and oregano.
Let come to a simmer and simmer for at least 20 minutes.
Add water if too thick.
To assemble the eggplant parmesan:
Cover the bottom of a 9x12" pan with sauce.
Layer 1/2 of the eggplant.
Sprinkle with oregano, basil, salt, pepper to taste.
