California Central Coast Recipes
Eggplant Parmesan Romantic Table Style
Eggplant Parmesan Romantic Table Style is based on my mother-in-law's old-time favorite of the much-loved classic. This too is an economical meal for a family that's easy to stretch to fit the number of guests at the table. Served as a main course, with a salad, some garlic bread and wine it'll satisfy the most discriminating vegetarian. Served as a side-dish, it'll feed a crowd!
Preparation time: 30 minutesCooking time: 1 hour
2 medium Eggplant , peeled and sliced about 1/4 inch thick
3 Eggs , lightly beaten
1/4 cup Milk , to thin eggs
1 cup flour
Salt and Pepper to taste
1 cup Olive oil or Canola Oil
4 cups Basic Marinara Sauce , heated
12 oz. Provolone or Mozzarella Cheese , sliced or shredded
6 oz. Parmesan Cheese , grated
1/3 cups Dry Plain (Unseasoned) Bread Crumbs
9x13 inch baking pan
1 Preheat oven to 375 degrees.
2 Arrange two separate bowls. Use one for the eggs with milk, and the other for the flour that's been mixed with some salt and pepper.
3 Begin by dipping each eggplant slice first into the egg bowl, coating each side, then shaking the excess off and then dipping each slice into the flour bowl. Shake off the excess and set aside on a plate. Continue to dip and coat each eggplant slice until done.
4 Now to cook the eggplant. Pour 3-4 tablespoons oil into heated large non-stick skillet or dutch-oven on medium high heat. When the oil is hot (375F), start adding the floured slices and brown each side until lightly golden, about 3 minutes each side. Add a little shaken salt and pepper to lightly season while the eggplant slices cook. If you need more oil, add as needed. When golden, shake off excess oil and drain on paper-toweled platter. Set aside.
5 To assemble the dish, start the first layer by spreading about one cup of sauce over the base of the baking pan.
6 On top of the sauce, spread-out a layer of sliced eggplant over the base of the sauced-pan. Layer in side-by-side to fit evenly with no overlapping.
7 Sprinkle some of the grated Parmesan over the the eggplant, then on top of the Parmesan, add a layer of Provolone.
8 Repeat this process for two more layers.--Sauce on bottom, then Eggplant, then Parmesan, then Provolone.
9 After you have three layers of eggplant in the pan, time to do the cover layer!
10 Now for the top layer. Spread one more layer of the Marinara Sauce, then a layer of Provolone, then finish by sprinkling Parmesan and the dry bread crumbs on top to help brown this delicious recipe.
11 Bake at 375 degrees. Bake covered with foil or lid for 40 minutes, then remove foil and continue to bake for another 20 minutes or until bubbly and lightly browned.
Serve with a rustic wine such as a Sangiovese or a Chianti.