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Recipe for family meals :

Eggplant Parmigiana
 

This is one of the recipes that has been provided by Shirley Cline from San Francisco in response to my quest for recipes using Balsamic Vinegar. (You can contact Shirley by emailing her - click here).

"This recipe is from 'A Taste From the Past'. I made this recently and it was a big hit. I served it with a green salad and our San Francisco sourdough".

Ingredients

1 1/2 lbs. eggplant, cut into 1/2 inch slices
1/4 cup plus 1 tsp. salt
2 Tblsp. butter
1 medium size onion, finely chopped
1 clove garlic, finely chopped
1 lb. ground beef
3 cups canned whole tomatoes, with juice (I used Italian stewed tomatoes)
1/3 cup tomato paste
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
2 eggs, slightly beaten
1 cup Parmesan cheese (I used freshly grated)
1/2 cup bread crumbs
1/3 cup olive oil
8 oz. mozzarella cheese, thinly sliced (I had 1 lb. so I used it all)

Method

  • Spread eggplant slices on paper towels and sprinkle them liberally with salt. Let them drain for 15 - 20 minutes. Turn them over and repeat the process. Heat the oven to 350º.
  • Heat the butter in a large heavy skillet over moderate heat. Add the onion and garlic and cook, stirring occasionally for about 5 minutes until the onion is softened but not browned. Add the ground beef and cook, stirring until the meat is browned.
  • Add the tomatoes, tomato paste, basil, oregano, the teaspoon of salt and the pepper to the skillet and mix well. Bring to a boil, stirring constantly.
  • Lower the heat and let the mixture simmer, uncovered for 30 minutes or until thickened.
  • Put the beaten eggs into a shallow bowl. Combine the Parmesan and bread crumbs in another shallow bowl. Pat the eggplant slices and dip them first in the beaten egg and then in the bread crumb mixture until evenly coated.
  • Heat a third of the olive oil in a second large skillet. Add a third of the coated eggplant slices and cook on both sides until golden brown. Lift from the pan and drain on paper towels. Repeat the process with the remaining oil and eggplant until it is all cooked.
  • Spread half the eggplant slices over the bottom of an ovenproof casserole and cover with half the meat sauce. Add the remaining eggplant slices in a layer, top with the remaining sauce and sprinkle any leftover Parmesan mixture over the top. Cover the casserole and cook in the oven for 20 minutes. Remove the lid from the casserole and spread the mozzarella slices on top of the meat sauce. Return the casserole to the oven and cook for another 20 minutes or until the cheese is melted and just beginning to brown.

Serves 6

Shirley Cline

 
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