Recipe By : The Cook's Book of Uncommon Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Uncommon Recipes Not Sent
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil
1/2 cup finely chopped onion
2 cloves of garlic -- finely minced
2 (8-oz) cans tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon ground pepper
1 large eggplant (1 to 1 1/2 pounds)
1 egg
1/4 cup milk
1 cup dried bread crumbs
8 ounces mozzarella cheese
1/2 cup Parmesan cheese, freshly grated -- if possible
In a large skillet, heat 1/4 cup of the olive oil and saute the onions and
garlic until tender. In a sauce pan combine the cooked onions and garlic
with the tomato sauce, basil, sugar and pepper. Bring to a boil then reduce
heat and simmer for 20 minutes.
While the sauce is cooking, pare the eggplant and slice it lengthwise into
thin slices (about 1/4 inch thick). In a shallow bowl, beat the egg with the
milk. Put the bread crumbs in a second shallow bowl. Dip each piece of
eggplant into the egg-milk mixture and then coat with the crumbs. Place the
coated pieces on a rack.
Add the remaining 1/4 cup of olive oil to the skillet used to saute the
onions and garlic. Heat the oil and saute the eggplant pieces until they are
golden brown.
Put about 1/3 of the sauce into a 8-inch square baking pan.
Shred the mozzarella cheese and mix it with the ricotta. Put a generous
teaspoonful of the cheese mixture in the middle of each eggplant slice and
roll up. Place with seam side down in the tomato sauce in the pan. Cover
with the tomato sauce and sprinkle the top with grated Parmesan.
