MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jon Benno's Eggplant Parmesan
Categories: Vegetables, Cheese, Sauces, Herbs, Sauces
Yield: 4 Servings

1/2 c Marinara sauce
1 md Eggplant; sliced thin
1/2 c Parmigiano reggiano
1/4 ts Salt
2/3 c Shredded mozzarella
2 c Oil; for frying
1/2 c AP flour; for dredging

MMMMM-----------------------MARINARA SAUCE----------------------------
28 oz Canned San Marzano tomatoes;
- chopped; juice reserved
1 c Spanish onion; small dice
1/8 c Basil
2 tb Pressed garlic
1/4 c Olive oil
1 Bay leaf
1/3 tb Red wine vinegar
Salt & ground pepper

In a heavy-bottom pot or pan, cook onion and garlic
together until soft with the EVOO. Do not brown. Add
tomatoes and bay leaf. Cook on low flame for 2 hours
stirring constantly. Turn off heat, season with salt and
pepper. Then add red wine vinegar and basil and cool.

FOR THE FRIED EGGPLANT: In a deep sauté pan heat up the
2 cups of oil to 350ºF/175ºC. While the oil is heating
up, thinly slice the eggplant. Lay out the sliced
eggplant on a sheet tray and lightly sprinkle salt all
over the sliced eggplant. Let it sit for about 15-20
minutes. You will see little droplets of water on the
eggplant, that is when you will know that all the
bitterness has been extracted. Dab some paper towels on
the eggplant to remove the bitter water.

Dip the eggplant slices into the AP flour, make sure the
slice is coated. Once it is coated, give it a tap to
release the excess flour. Fry in the oil until golden
brown on each side. Once golden brown, pull it out and
place on paper towels. Repeat this process until all the
eggplant is complete (you will need to fry the slices in
batched; be sure not to overcrowd the pan).

TO ASSEMBLE: Set the oven to 375ºF/190ºC.

In a small round baking dish start layering the eggplant
with the marinara and cheese. Start with marinara on the
bottom, then eggplant, then both the cheeses and then
season with salt and pepper. Repeat this process until
you get to the top of the baking dish. The last
ingredient on top should be mozzarella.

Place the eggplant parm in the oven and cook for 45
minutes or until it is golden brown on top and the sauce
is bubbling. Let it rest for 5 minutes before serving.

RECIPE FROM: https://www.cbsnews.com

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