Buy cookbooks at http://CookbooksPlus.com
Buy cookbooks at
http://CookbooksPlus.com
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Eggplant Parmesan in Wine Sauce


    Source of Recipe


    Lisa


    1 medium eggplant sliced
    1 egg beaten with 2 tablespoons milk
    Dried Italian bread crumbs
    Olive oil
    6 ounces tomato paste
    6 ounces white or red wine
    Pinch dried oregano
    Salt and pepper, to taste
    1 clove of garlic, crushed
    1/2 pound mozzarella, sliced
    1 cup freshly grated Parmesan cheese
    Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.

    In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.




 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |