GREEN VALLEY FARM

                                                                                                                                                                                                                EGGPLANT
 

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 Eggplant                        Parmesan                                            

                              

 

    2 egg whites

    1 lb of eggplant

    1 cup of dried bread crumbs

    2 cups of tomato sauce

    14 1/2 oz. stewed tomatoes

    1/2 tsp. salt

    1/ tsp. fresh ground pepper

Preheat oven to 400 degrees.

Cut eggplant into 1/4 inch slices

Beet egg in shallow dipping pan with 2 T of  water.

Bread crumbs in another shallow pan.

Dip eggplant slice into egg then into crumbs.

Bake for 15 minutes on each side.      

While baking eggplant mix tomatoes salt pepper and oregano together.

Spread 4 or 5 T of the tomatoe mixture on the bottom of a 9 inch pan.

Lay half of the eggplant in the pan, half of the tomatoe mix, half of the mozzarella....

Repeat with the remaining eggplant, tomato mix and mozzarella.

sprinkle the Parmesan on top and bake for an additional 20 minutes.

Sprinkle parsley on top.

Serves 4

 

 

    3/4 t. of oregano

    3/4 cup mozzarella cheese

  3 T.  parmesan cheese

  2 t. chopped parsley

 

 

 

 

 

    

  TIPS ABOUT EGGPLANT

Too bitter? Try salting slices and letting it set for 30 to 60 minutes.

Will keep at room temperature for a couple of days, or in the fridge for up to a week.

or.............

  Slice, bread and fry it or bake until almost tender. Then freeze it! 

Use stainless steel knife to cut.  Carbon steel discolors and may cause bitterness.

 

 

 

Quick snack

 Eggplant Pizza

Take slices of breaded eggplant. Top it with a slice of tomato, cheese , ham, pepperoni, roasted pepper, mushroom.......the list goes on.  Bake in the oven at 400 degrees for about 7 minutes or until cheese is melted.

 

 

 

 

 

 

 

This site was last updated 03/10/06