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Eggplant and Zucchini Parmigiana

A truly wonderful Italian casserole which can be used as a main 
course, or as a special addition to any buffet style event. 

                            Ingredients 

           [3 tbls]   oil 
           [2 cups]   chopped onion 
                [2]   cloves garlic, minced 
     [1 & 1/2 cups]   thinly sliced celery 
          [1 & 1/2]   lb(s). zucchini, cut in bite-site chunks 
                [2]   can(s). (28 ozs.) whole tomatoes with puree 
                      or crushed tomatoes 
                [1]   can(s) (6 oz) tomato paste 
            [1 tsp]   sugar 
                [1]   bay leaf(leaves) 
                      Salt and pepper to taste 
          [2/3 tbl]   basil leaves 
            [1 tsp]   oregano leaves 
          [1/2 cup]   chopped fresh parsley 
                [2]   eggplants (1 lb. each) 
                      Flour 
                [2]   eggs, beaten using 
           [4 tbls]   water 
                [1]   lb(s) mozzarella cheese, thinly sliced 
            [1 cup]   grated Parmesan cheese 
                      Dry bread crumbs 
                      Oil for frying 

                            Directions 

In [1] large casserole dish(es) heat the oil.  Add onion, garlic, 
celery and zucchini and saute until onion is tender.  Add tomatoes, 
tomato paste, sugar, bay leaf(ves), salt and pepper and simmer 
slowly, uncovered, until thick.  Stir occasionally.  Add basil, 
oregano and parsley and simmer 10 minutes longer. 

Trim off stem ends and cut eggplant in slices about 1/2 thick. 
Dredge slices in flour, dip in beaten egg and coat with bread crumbs. 

In [1] large, heavy skillet(s) heat about [3 tbls] of the oil.  (Use 
3 tablespoons of oil per skillet).  Fry eggplant, a few slices at a 
time, until browned on both sides.  Add more oil as necessary. 

If you desire, you may brown the eggplant in an oven.  Arrange slices 
on well greased baking sheets and bake at 350 degrees F.  about 25 
minutes or until browned on the bottom.  Turn and bake until brown on 
the other side. 

Spread a thin layer of tomatoe sauce in the bottom of [1] 5 quart 
casserole(s).  Cover with a layer of eggplant, tomato sauce and some 
of the mozzarella and Parmesan cheese.  Continue making layers but 
save enough of the cheese to end with a layer of mozzarella on each 
casserole that almost covers the top and a generous sprinkling of 
Parmesan. 

Heat oven to 375 degrees F.  Cover casserole(s) and bake about 30 
minutes.  Uncover and bake about 20 minutes longer or until top is 
nicely browned and casserole(s) is bubbling hot.  Let stand about 10 
minutes before serving. 

                            Serves {8} 






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