Italia a Tavola-Eggplant Parmesan

Parmigiana di Melanzane

Eggplant Parmesan

(Organic is better!)

Ingredients for 4 servings

4 large eggplants

Tomato sauce (see recipe below)

Flour

Olive oil for frying

4 0z. of mozzarella cheese chopped

Parmesan cheese

Fresh basil

I TbS of Butter

Salt, pepper

For the tomato sauce: mince finely a small carrot, ½ small onion, 1 clove of garlic, ½ celery stalk and a small bunch of Italian Parsley.  Lightly stir fry in a pot with 4 spoons of olive oil, add a large can of diced tomatoes, salt, and let cook at medium/low heat with the lid on for about 30 minutes or until the sauce has thickened.

Eggplant: In the meantime cut the eggplants length wise in slices of about ¼ inch thickness.  Salt each slice and let sit for about 20 minutes until they start to sweat.

Rinse and dry each slice and roll into white flower.  Pan fry the eggplants in abundant oil or deep fry them if you prefer, until they are soft.  Sit on a paper towel to soak up the excess oil.

Now, Layers! Take a square pan and put a thin layer of tomato sauce on the bottom, put on top a layer of eggplant slices, cover with a layer of tomato sauce, sprinkle with the mozzarella and parmesan cheese, break a few leaves of basil and spread them on top.  Bravi! First layer is done; repeat until all the ingredients are gone. On the last layer sprinkle the butter in small pinches.

Bake at 300F for about 30 minutes.  Let sit for about 10/15 minutes before you serve.  This dish is delicious even cold and….OH! I need to go make it RIGHT NOW!  Enjoy it!

P.S. For the sauce the Muir Glen fire Roasted Organic tomatoes are magnificent, but I was very happy to discover that, at a much more reasonable price, Fred Meyer Private selection Organic Tomatoes are really tasty and an excellent substitute!