



I LOVE my neighborhood- we have the best group of families here! Several of the ladies are fabulous at planning both family & "mommy" gatherings, and we recently started a book club that I am very excited about! Last night we all got together for a "cooking class" and learned how to make eggplant parmesan. We all went home with a 9x13 dish of food and it was yummy, so I wanted to pass on the recipe to my friends and family! And to all my wonderful Colton Lakes friends- I can't wait to do it again!! Looks like we have a great tradition! Here's the recipe and some blurry pictures (Sophie took them and I don't know what setting she had it on- sorry!)
Eggplant Parmesan:
2 eggplants, 2 eggs, vegetable oil, mozzarella cheese
Sauce:
2- 30oz. cans whole or diced tomatoes, 1 tablespoon oregano, 1 teaspoon parsley, 1 teaspoon basil, 2 cloves garlic, salt & pepper
Breading:
plain bread crumbs, romano cheese, 1.5 tablespoons oregano, 1 teaspoon parsley, 1 teaspoon basil, 3 cloves garlic, salt & pepper
Directions:
In saucepan, combine all sauce ingreds. and let simmer while preparing remainder.
For breading: grate cheese (a pile- this will be to coat the eggplant), dump bread crumbs on top of cheese (should be about 2to1 breadcrumbs to cheese), add all seasonings and stir. Taste it- it should taste good at this point!
Slice eggplant about 1/4 inch thick. Dip in beaten eggs then the bread mixture, then fry in hot oil.
In 9x13 pan, put a layer of sauce, then a layer of fried eggplant, then mozzarella and romano cheeses. Continue to layer until the eggplant is gone. Bake @ 350 for 35-45min. covered. Uncover the last 5-10min. to brown. YUM!!