I will be the first to say that this recipe isn't the easiest one in my cookbook, but it is delicious. The sauce alone is worth the recipe - so if you're not a fan of Eggplant Parmesan, give the sauce a try and pair it with your favorite pasta.
3 medium sized eggplants
1 cup flour
6 eggs, beaten
4 cups Italian seasoned bread crumbs
Olive oil for sauteing
8 cups marinara sauce (recipe follows)
1/2 cup Romano cheese
1/2 cup Parmesan cheese
8 oz mozzarella cheese, shredded
2 cups Ricotta cheese
- Peel eggplants if desired. Cut into 1/4 inch thick slices. Place the eggplant slices onto layers of paper towels and sprinkle with salt, then cover with another layer of paper towels. Cover with a baking sheet and then top with something heavy. Let them sit for 1 hour. This will drain excess moisture.
- Working with one eggplant slice at a time, dust with flour, dredge in beaten eggs, then coat with bread crumbs. Saute in preheated olive oil on both sides until golden brown.
- In a deep baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, Parmesan and romano cheeses, until you fill the baking dish. Cover with shredded mozzarella cheese and bake for 25 minutes in a 375 degree oven. Let sit for 10 minutes before serving.
6 cloves garlic, minced
3 Tbsp olive oil
8 cups chopped tomatoes (fresh or canned)
1 medium onion, chopped
2 1/2 Tbsp parsley flakes
1 tsp oregano
1/2 tsp crushed red pepper flakes
2 tsp sweet basil
pinch of thyme
1 tsp salt
1 tsp pepper
- Lightly saute the onions and garlic in olive oil in a large pot for a few minutes until onions become transparent.
- Add tomatoes and bring sauce to a boil, then turn heat to low.
- Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.
Note: Because making the sauce takes an hour and the eggplants need to sit for an hour, I usually do these steps simultaneously to speed things up.