Home | Contents | Recipe toc > Eggplant parmesan

RimJournal: Recipes

Eggplant parmesan

l teaspoon (5 ml) olive oil
1 large eggplant, cut into 1/2 inch slices
2 cans, about 8 oz. (250 ml) each, tomato sauce

1/2-1 cup (0.25-0.50 kg) grated Parmesan cheese
1 lb. (0.50 kg) fat free ricotta cheese
1/2 lb. (0.25 kg) grated mozzarella cheese

2 teaspoon (10 ml) tarragon
1-3 tablespoons (20-60 ml) oregano
1-3 tablespoons (20-60 ml) basil
(If you have fresh herbs, use to your own taste.)
1-3 cloves finely chopped garlic (optional)

Slice the eggplant and lightly brown on both sides under a broiler.
Pre-heat the oven to 400 degrees F (200 degrees C).
Lightly oil a shallow baking dish (preferably one with a lid) with the olive oil.

Pour 1/2 can tomato sauce in the bottom. Arrange half the eggplant slices over the sauce. Spread with another 1/2 can of tomato sauce. Sprinkle with half of the herbs and garlic. Evenly layer the ricotta cheese. Pour another 1/2 can of tomato sauce over this, sprinkle with the rest of the herbs, garlic and the Parmesan cheese. Arrange the rest of the eggplant slices. Pour the remaining 1/2 can of tomato sauce over them and top with the grated mozzarella cheese.

Cover (use aluminum foil if you don't have a lid) and bake on an upper shelf of the oven for 20 minutes. Uncover, bake 10 minutes more or until the top is lightly browned. Let stand a few minutes before serving. Serve directly from the baking dish. Serves about 4.

April 1998: We had two more guests than I expected for dinner, so I stretched this dish by frying a package (14 oz. or 400 gr.) of Jimmy Dean's Regular Pork Sausage and crumbling it in with the eggplant layers. It was really tasty; in fact, everyone seemed to prefer it with the sausage.

Tomatoes are an American fruit that was exported to Europe as an ornamental. For years, they were considered poisonous in the United States. Meanwhile in Italy, they became a part of the national cuisine and later came back to the Americas with Italian immigrants. In a case involving imported fruits and vegetables, the US courts ruled that although botanically a fruit, tomatoes would be classed as a vegetable.

Back to Recipe toc or browse Alamos lime pie | Blue corn posole stew | Boiled peanuts or soybeans | Chargrilled Atlantic salmon | Chocolate sour cream cake | Chutneys | Curried pumpkin soup | Eggplant parmesan| Flo Chang's fish recipes | Lemon basil salsa | Pasepa Swann's Fiji curry | Picadillo chili dip | Pie crust | Sepik River patrol curry | Slow-roast lamb | Smoked salmon soufflé with dill | Spice pumpkin pie | Sweet potato spread | Sweet rice | Tamale pie | Winter squash: acorn maple | Winter squash: butternut ginger


RimJournal Home | Contents | top of page

Browse: Arizona and Sonora | Alamos, Mexico | desert wildflowers | adobe/mud brick | recipes | Portfolio art, poetry, short stories

PNG figure

Contact us
Photographs, artwork and text are copyright © Carolyn Leigh, 1996-2011. All rights reserved.
http://www.rimjournal.com/recipes/mains/eggplant.htm
RimJournal, Tucson, AZ, USA at http://www.rimjournal.com/