From steves@shentel.net Wed May 11 15:54:45 2005 Date: Tue, 10 May 2005 11:00:17 -0400 From: Steve Silverman Newsgroups: rec.food.recipes Subject: RE: Eggplant Parmagiana Followup-To: rec.food.cooking > > From: "Jane Watkins" > Subject: Eggplant Parmesan > Looking for recipes for eggplant parmesan. What are your > secrets???? > Key "secret" is baking rather than frying the eggplant. Less grease, easier. Eggplant Parmagiana This will do two 9 X 13 pans. Great dish. Freezes well. 5 eggplants 2 bottles tomato sauce 2 lbs cheese (mix of mozzarella, cheddar, swiss ... Oil mix 6-10 cloves garlic 1 T of Marjoram 1 T Oregano Olive oil to make 1 pint Blend to smooth. Sauce Mix put into blender: 10 cloves garlic, 1 T marjoram, 1 T oregano, 1/2 tspn cayenne sherry (few oz.) black pepper savory? 8 oz. of tomato sauce, whatever you like in a rich tomato sauce. Blend until smooth. Mix with the rest of the tomato sauce in a bowl. Use this sauce mix to layer dish Cheese Mix Shred in food processor the various cheeses and mix in a large bowl. Eggplant Prep Oil cookie sheet. Slice eggplant in 1/2 " slices. Lay down eggplant, brush lightly with oil mix on both sides. Bake 425 ~ 30 minutes (or until browned). Flip over, bake until it looks done. Do 3 sheets (~ 5 eggplants) of toasted eggplant slices Dish Prep In Glass dish: start with oil, a little sauce (to prevent sticking), then a layer of eggplant, sauce, cheese. Repeat eggplant, sauce, cheese. If pan not full, do another layer. Top with Parmesan. Bake 350 for an hour. Or freeze and bake on serving day. Good dish for a party since it can be done in advance.