The Recipe Thread [tm--CajunCook]
RebSaint's Excellent Eggplant Parmesan:
Ingredients:
2 Large Eggplants.
Salt to taste (added in the sauteed onion and garlic)
4 Roma Tomatoes and
one can of tomato sauce
Bread Crumbs
3 beaten eggs
2 tablespoons of:
Basil
Oregano
1 teaspoon of:
Thyme
Dill
One Onion, chopped
One Bulb of garlic, chopped finely
Two blocks of Parmesan/mozerrella cheese
Black pepper to taste.
Olive/vegtable oil
Dashes of paprika seasoning
Directions:
Cut eggplants into 1/4 inch slices into collander, coating each slice with salt to force out the excess water; let stand for 2 hours.
Puree tomatos, and sautee onions and garlic in a frying pan with olive oil or vegetable oil until golden brown, combine spice (salt, basil, oregano, thyme, black pepper). Combine ingredients in a bowl an set aside.
Cut eggplant in 1/4 slices, dip in beaten eggs and fry to a golden brown.
Place in deep casserole dish.
Place eggplant into a greased casserol dish, coating it with sliced romano cheese; coat with tomato sauce; coat with breadcrumbs; coat Parmesan cheese; coat with paprika seasoning.
Stick it in the oven at 425 degrees for 15-20 minutes.