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Re: OT- Eggplant P


I sent this awhile back & "mailer said it couldn't send on "chat',  So I
copied & pasted it in on JB message. Here goes. You all have a gr888
weekend.

Here are 2 recipes my child bride Janice sends to you. The rollatini is
my favorite. Salute'. Enjoy
 
Eggplant Parmigiana
3 cups unseasoned dry bread crumbs
1 teaspoon dried basil
1 teaspoon dried parsley
2 cups all-purpose flour
14 large eggs, lightly beaten
1 1/4 cups (4 ounces) finely grated Parmesan Cheese 
3 medium eggplants, sliced lengthwise 1/4-inch thick
Light olive oil, for frying
6 cups  Marinara Sauce, recipe follows
2 teaspoons dried oregano
4 cups (16 ounces) shredded aged mozzarella cheese
 
Place rack in center of oven. Heat oven to 375 degrees F. Line a baking
sheet with parchment paper. Line a second baking sheet with paper towels.
Set aside. 
 
Combine bread crumbs, basil, and parsley in a shallow dish. Place flour
into a second shallow dish. Whisk together the eggs and 1 cup Parmesan
cheese. Pour egg mixture into a third larger shallow dish. Dip sliced
eggplant in flour, shaking off any excess. Dip floured eggplant in egg
mixture to coat both sides. Dip eggplant in seasoned bread crumbs to
lightly coat both sides. Transfer to parchment-lined baking sheet. Set
aside. 
 
Heat 1/4-inch olive oil in a large straight-sided skillet over medium
heat until hot but not smoking. Fry eggplant in batches until golden
brown, about 3 minutes per side. Transfer to the baking sheet lined with
paper towels. If excess breading burns in oil, or oil begins to burn,
discard oil and begin again with fresh oil. 
 
In a 4-quart shallow baking dish (9x13), spread 1 cup marinara sauce
evenly over bottom. Layer eggplant slices to cover the top of sauce.
Spread 1 1/4 cups sauce evenly over eggplant. Sprinkle with 1 heaping
teaspoon Parmesan cheese, 1/2 teaspoon dried oregano and 1/3 cup shredded
aged mozzarella. Repeat procedure 3 times, omitting remaining mozzarella
on top of final layer -- to add later. 
 
Cover baking dish, and bake until bubbling slightly, about 30 minutes.
Uncover, and sprinkle with remaining shredded mozzarella. Bake until just
melted. Let cool 20 minutes before serving. 
 
Marinara Sauce:
3 tablespoons extra-virgin olive oil
1 large onion finely diced
1 tablespoon minced garlic (2 medium cloves)
3 (28-ounce) cans peeled whole tomatoes, pureed and strained
3 ounces tomato paste
Coarse salt and freshly ground black pepper
2 tablespoons chopped fresh basil leaves
 
Heat olive oil over medium heat in a medium saucepan. Add onion, season
with salt and cook, stirring occasionally, until translucent, about 3
minutes. Add garlic and cook 2 minutes more. 
 
Add tomatoes, salt, and pepper. Bring to a boil. Reduce to simmer, season
with salt and cook until thick, about 30 minutes. Stir in basil, and
remove from heat. 
 
Yield about 6 cups
Yield: 8 to 10 servings
 
 
 
EGGPLANT ROLLATINI 
 
Nonstick olive oil spray
All purpose flour
4    large eggs, beaten to blend
3 1/2    cups fresh breadcrumbs made from crustless French bread
2 2/3    cups grated Parmesan cheese (about 8 ounces) 
18    1/4- to 1/3-inch-thick lengthwise eggplant slices (from 2 medium)
3    cups (packed) coarsely grated whole-milk mozzarella cheese (about 12
oz.) 
1 1/4    cups ricotta cheese (preferably whole-milk) 
3/4    cup chopped fresh basil leaves
3    cups purchased (or your own) marinara sauce
 
Preheat oven to 3500F. Spray 3 baking sheets and one 13x9x2-inch glass
baking dish with nonstick spray. Place flour in 1 wide shallow bowl, eggs
in second bowl, and breadcrumbs mixed with 1 cup Parmesan cheese in
another. Sprinkle each eggplant slice with salt and pepper. Coat each
slice with flour, then beaten egg, and finally breadcrumb mixture.
Arrange eggplant slices in single layer on prepared sheets. Bake eggplant
in batches until coating is golden, turning after 15 minutes, about 30
minutes total. Cool on sheets.
 
Mix mozzarella cheese, ricotta cheese, basil, and 1 cup Parmesan cheese
in medium bowl. Season filling with salt and pepper. Divide filling among
eggplant slices (about 3 tablespoons per slice); spread evenly. Starting
at 1 short end, roll up eggplant slices, enclosing filling. Arrange
rolls, seam side down, in prepared baking dish. (Can be made 1 day ahead.
Cover and chill.) 
 
Preheat oven to 3500F. Spoon marinara sauce over rolls; sprinkle with
remaining 2/3 cup Parmesan cheese. Bake uncovered until rollatini are
heated through and mozzarella cheese melts, about 30 minutes.


Tony Veca <><
Another Gr888 Day in Paradise !!!!!
Vancouver, WA
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Tony Veca <><
Another Gr888 Day in Paradise !!!!!
Vancouver, WA

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