Recipes Included On This Page Eggplant Parmesan Eggplant Parmesan by Art Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Eggplant Parmesan Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large or 2 small eggplants 2 eggs, beaten 1 cup flour 1/8 cup vegetable oil 1 cup parmesan cheese, grated 4 cups marinara sauce (recipe below) Peel eggplant and slice into rounds. Batter each slice by dipping into beaten egg, then dredging in flour. Fry the battered slices in vegetable oil, flipping so that both sides turn a nice golden brown. Layer a casserole dish with the eggplant slices, grated parmesan and/or mozzarella cheese, and marinara sauce (see below). Dust top with grated parmesan, then bake in 350F oven until the top turns slightly brown and bubbly. Allow to cool some before serving. Marinara sauce: Saute several cloves minced garlic and a chopped small onion in several tablespoons olive oil until translucent. Add 3-4 cups peeled crushed tomatoes (I usually use canned), 1/4 cup red wine, and a bay leaf. Turn down the heat and let simmer. After 10 minutes or so, add salt and black pepper to taste, sweet basil, oregano, and crushed red pepper flakes (optional). Continue to simmer, the longer the better, adding red wine or water if the sauce becomes too thick. A simplified version, perhaps closer to an actual "au gratin", would be to simply grill or saute the eggplant slices without batter, layer with cheese, and bake as above. Contributed to the FareShare Gazette by Art Guyer 5 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 3g Fat (37.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fat. * Exported from MasterCook * Eggplant Parmesan by Art Recipe By : Art Guyer Serving Size : 10 Preparation Time :0:00 Categories : Volume 7-05 May 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large or 2 small eggplants 1 tablespoon salt olive oil, to saute eggplant slices 1 pound ground turkey olive oil, to brown turkey 1 cup sweet onion, chopped 1 tablespoon garlic, chopped 2 tablespoons Worcestershire sauce 4 cups tomato sauce (see below) vegetable oil spray 2 cups parmesan cheese, grated 6 cups marinara sauce (recipe below) Peel eggplant and slice into 1/2-inch rounds. Salt each side and place between paper towels. Place a heavy cutting board on top and add some weight to it. Press for about a half-hour; this removes some of the moisture from the eggplant. Marinara Sauce: While eggplant is pressing, prepare the marinara sauce. Brown the ground turkey in olive oil, adding chopped onion and garlic when about finished. Continue to cook until meat is done and onions are turning soft. Add Worcestershire sauce and stir. Add the tomato sauce (see below) and simmer for about 15 minutes. Saute the eggplant slices in the olive oil until slightly browned. Preheat oven to 350F. Spray a casserole dish and ladle half of the marinara sauce into the bottom of the dish. Place the eggplant slices onto the sauce in the dish. Cover the eggplant with the rest of the sauce. Spread the grated parmesan over the sauce. Bake in 350F oven until the top turns slightly brown and bubbly. Allow to cool about 10 minutes before serving. Tomato sauce: I use a homemade sauce that I have submitted to the list before. You will find it at: http://fareshare.net/recipesV7-03T.html In a pinch, use a canned spaghetti sauce. Contributed to the FareShare Gazette by Art Guyer 6 May 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 70 Calories; 4g Fat (49.7% calories from fat); 8g Protein; 1g Carbohydrate; 0g Dietary Fiber; 36mg Cholesterol; 712mg Sodium. Exchanges: 1 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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