Secret Recipe for Eggplant Parmesan
–Eggplant Parmesan
2 1/2 qts. Red Sauce (recipe below)
3/4 cup parmesan cheese
2 cups mozzarella cheese
prepared eggplant (recipe below)
–Red Sauce Ingredients:
1/4 cup olive oil
2 tbsp. chopped garlic
1 cup chopped onions
1 bay leaf
3-29 oz cans tomato sauce, canned
1-12 oz can tomatp paste
8 oz. water
1/2 cup granulated sugar
2 tbsp. dried basil
1 tsp. ground black pepper
1 tsp. salt
–To make Eggplant:
1 lb. to 1 1/4 lb. Whole eggplant
1 lemon, juice
2 qts. Water
1 tbsp. salt
2 cups all purpose flour, seasoned with salt and pepper
2 cups milk, whole
3 eggs, fresh ,whole
2 qts. Bread crumbs dried from crusty bread
3/4 cup parmesan cheese
1/2 cup chopped parsley
1/2 tbsp.ground black pepper
1 tbsp. Granulated garlic
place the bread crumbs, cheese and seasoning a bowl and mix together.
STEP 1
Make the Red Sauce -
Heat the olive oil in a large saucepan over medium heat. Add the onions, garlic, bay leaf and saute until done, just barely lightly browned. Add the tomato sauce, tomato paste, water, and seasonings. Simmer for about 1 1/2 hours, then remove from heat.
STEP 2
To prepare eggplant:
Peel the eggplant, cut crosswise, round slices 1 thick soak them in the lemon water, add 2 cups of ice to the water and 1 tbsp of salt. Soak the eggplant for 20 minutes.
Combine bread crumbs, parmesan cheese, parsley, black pepper, and garlic in a bowl and mix well.
Put the eggplant slices in the flour to lightly coat them. Beat the eggs and milk together, dip the floured eggplant in the egg mixture then place the eggplant in the seasoned bread crumbs and coat them evenly on all sides.
After all the breading is finished, heat a large skillet, fill it with 1 1/2 inches of olive oil, heat on medium heat. Place the eggplant in the hot skillet and cook until golden brown on both sides, then place the eggplant on a paper towel to drain.
STEP 3
Preheat oven to 350*F. Place enough sauce to cover the bottom of a baking pan. Place a layer of eggplant in the pan, sprinkle parmesan and mozzarella over the eggplant. Coat with red sauce. Repeat this with 1 more layer, then bake for 45 minutes. Remove from the oven, serve with additional red sauce.