Epplant Parmesan In Fresh Tomato Basil Sauce
If you are a lover of eggplant or have never tryed it, i urge you to make this recipe, it is just fantastic! Dryed bread crumbs may be used in place of the panko bread crumbs and two (28-ounce) cans whole plum tomatoes can be used in place of the fresh tomatoes, but fresh is better! to save time prepare the tomato sauce up to 2 days in advance. The eggplant slices can be broiled in the oven instead of frying in oil if desired.
Steps
Sprinkle the eggplant with salt , the set over a cookie rack with a baking sheet underneath to drain for about 30 minutes.
While the eggplants are draining , make an x in the bottom of each tomato with a small sharp knife.
Set a pot of boiling water over the stove and transfer the tomatoes in the pot.
Boil for 1 minute then set in a colinder to drain.
When the tomatoes are cool enough to handle peel off the skins , then chop coarsley.
Puree the fresh tomatoes in a blender for about 30 seconds.
Heat about 4-5 tablespoons olive oil in a large heavy pot over medium heat , add in the onions and garlic with red pepper flakes.
Saute for about 5 minutes.
Add in the tomato puree with fresh chopped basil.
Simmer uncovered for 1 hour or until slightly thickened , season with salt and pepper.
Set oven to 375 desgrees.
Grease a 13 x 9-inch baking dish.
In a shallow bowl sift together flour with 1 teaspoon salt and black pepper to taste.
Lightly beat eggs in another bowl.
In a third.
Ingredients
eggplants, salt, plum tomatoes, olive oil, onion, garlic, fresh basil leaves, salt and pepper, dried chili pepper flakes, flour, eggs, panko breadcrumbs, parmesan cheese, mozzarella cheese