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Old 04-05-2010, 09:50 PM
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Default Eggplant Parmesan w/ Ricotta & Fresh Basil

Eggplant is one of the most under-appreciated veggies in the U.S., yet it is exalted in many foreign cuisines. For example, the wonderful Szechuan dish called Eggplant in Spicy Garlic Sauce, the Italian appetizer called Caponata, Eggplant Lasagna, and one of my favorites, Eggplant Enchiladas.

This, however, is the equal of any of them, and perhaps the best. I made it for dinner tonight, and we damn near ate the whole thing! Superb! Try it, you'll like it. Printable copy attached.

EGGPLANT PARMESAN
WITH RICOTTA & FRESH BASIL

Eggplant

2 medium eggplants (about 2 pounds total)
2/3 cup mayonnaise
cup dry bread crumbs

Sauce

2 teaspoons olive oil
cup minced onion
2 cloves garlic, pressed or minced
1 cups tomato sauce
2 tablespoons dry red wine
1 tablespoon minced fresh basil (or teaspoon dried)
teaspoon dried oregano
teaspoon crushed dried red pepper
salt and freshly ground black pepper to taste

Cheese, etc.

1 cup part-skim ricotta cheese
cup grated Parmesan cheese
pound grated mozzarella cheese (about 2 cups)
2 tablespoons minced fresh basil (or 1 teaspoon dried)

1. Cut eggplant into 1/2-inch-thick slices.

2. Using a pastry brush, thinly spread mayonnaise on both sides of each slice of
eggplant, then dip slices in bread crumbs to coat both sides.

3. Place coated eggplant slices on a lightly greased baking sheet and broil until
golden brown and tender (but not mushy); turn slices over and brown on other
side; set aside to cool.

4. Heat oil in medium sauce pan over medium-high heat; add onion and saute until
tender, about 3 to 5 minutes; add garlic and saute an additional 30 seconds; add
remaining sauce ingredients, bring to boil, then reduce heat, cover and simmer
slowly for about 15 minutes.

5. Mix together the ricotta and Parmesan cheeses; set aside.

6. Preheat oven to 375 degrees Fahrenheit.

7. Pour half the sauce into a lightly greased 12-inch x 7-inch x 2-inch or other 2-
quart baking dish or au gratin pan.

8. Cover sauce in pan with half the prepared eggplant slices; spread all of the
ricotta-Parmesan mixture evenly over eggplant slices in pan; sprinkle half the
mozzarella over ricotta; top with the 2 tablespoons of fresh basil; add remaining
eggplant slices; spread remaining sauce over eggplant; top with remaining
mozzarella.

9. Cover baking dish with aluminum foil; bake, covered, for 15 minutes; then
remove foil and bake another 15 minutes or until hot and sauce is bubbling; finish
under broiler to brown top, if desired.

10. Remove from oven and allow casserole to rest 10 minutes before cutting into
portions and serving.

Makes 4 to 6 servings.

Note: To prepare in advance, follow instructions through step 8, cover with foil, and
refrigerate for up to 8 hours; bring to room temperature before baking.
Attached Images
  
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File Type: pdf Eggplant Parmesan.pdf (116.3 KB, 141 views)
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