• Eggplant - 02

    From Dave Drum@1:3634/12 to All on Sun Aug 14 07:12:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Eggplant Parmigiana
    Categories: Vegetables, Breads, Cheese, Herbs
    Yield: 10 servings

    MMMMM---------------------------SAUCE--------------------------------
    56 oz (2 cans) plum tomatoes
    - w/their juices
    3 tb Extra-virgin olive oil
    6 lg Garlic cloves; peeled
    Salt & fresh ground pepper

    MMMMM--------------------------EGGPLANT-------------------------------
    3 lg Eggs
    Salt
    1 1/4 c Dried plain fine bread
    - crumbs
    1 tb Dried Italian seasoning
    3 md Eggplants; mostly peeled
    - except for a few strips of
    - skin, slice in thin rounds
    - slightly thinner than 1/4"
    1 c Extra-virgin olive oil
    10 1/2 oz Shredded mozzarella cheese
    3 tb Fine grated Pecorino Romano

    MAKE THE SAUCE: In a blender, pulse the tomatoes and
    their juices until just slightly chunky. In a
    medium-large (4 quart or so) heavy-bottomed pot over
    medium-low heat, add the oil and garlic, and cook,
    stirring occasion­ally, until the garlic is softened
    slightly and fragrant but not yet browned, about 4
    min­utes. Pour in the puréed tomato mixture and season
    with a generous pinch each of salt and pepper. Bring to
    a gentle simmer and cook, stirring frequently, until
    thickened slightly, at least 1 to 1-1/2 hours. The sauce
    can be cooled and refrigerated for up to 2 days.

    If you’re baking and serving right away, set a rack in
    the top third of the oven and set @ 400ºF/205ºC.

    BREAD THE EGGPLANT: In a medium baking dish or wide
    shallow bowl, beat the eggs with 1 tablespoon water.
    Season with a generous pinch of salt. In a second baking
    dish or bowl, stir together the bread crumbs, Italian
    seasoning, and 1/2 teaspoon salt. Working with one or
    two at a time, dredge the eggplant slices in the egg
    wash and let the excess drip back into the bowl.
    Transfer to the bread crumbs and coat very lightly on
    each side.

    Line a large baking sheet with a few layers of paper
    towels and set by the stove. In a large high-sided
    skillet over medium-high heat, heat 1/2 cup oil until
    shimmering. Turn the heat down to medium and add some
    eggplant slices in a single layer until the skillet is
    full. Cook, turning once, until well browned on each
    side, about 6 minutes total. Transfer to the pre­pared
    baking sheet. Repeat with the remaining eggplant,
    working in batches as needed and adding a little more
    oil every other batch, or as needed. As you work,
    continue to add layers of paper towels between the
    eggplant slices so they remain separate. The fried
    eggplant can be refrigerated in an airtight container
    for up to 1 day.

    In a 9" by 13" baking dish, ladle 1/2 cup plus 2
    tablespoons sauce into the bottom. Cover the sauce with
    a single layer of eggplant (start with the thickest ones
    on the bottom and save the prettiest slices for the
    top). Ladle another 1/2 cup sauce on top, spread­ing it
    evenly. Sprinkle with about ? cup plus 2 tablespoons
    mozzarella and 1 tablespoon Pecorino. Add another layer
    of eggplant and repeat this process until you’ve reached
    the final layer of eggplant. Top this layer only with
    1/2 cup sauce, a final thin layer of mozzarella, and
    some Pecorino. (Reserve any remaining sauce for another
    use.) At this point, the eggplant parmigiana can be
    refrigerated, covered, for up to 1 day.

    Bake, uncovered, until the cheese is melted and bronzed
    in places and the sauce is bubbling around the edges,
    about 20 min­utes (add about 10 minutes if your dish was
    previously assembled and chilled). Remove and let cool
    slightly. Slice into squares and serve warm.

    by Stacy Adimando

    Yield: serves 8 to 12

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

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