Regarding Eggplant

[Guest guest]

I found this recipe online. It might even be P2 friendly if made

breadcrumbs were using SDB ok bread. It sounds yummy. Read the

preparation steps for eggplant. Had you done this?

BAKED EGGPLANT SICILIAN STYLE

From Trattoria Cooking: At Trattoria La Bussola in Mazzaro, a very

small community just outside Taormina in Sicilia, they bread and fry

the eggplant slices, combine them with a lightly cooked tomato sauce

and mozzarella, and bake the preparation just long enough for the

cheese to melt. The result is a very satisfying yet fresh-tasting

dish.

1 medium eggplant, trimmed, peeled and cut length-wise into twelve

1/4 inch slices

1-2 TBS salt

2 large eggs, lightly beaten in a medium-size bowl

2 cups plain bread crumbs, spread on a sheet of foil

Vegetable oil for frying

1/4 cup olive oil

3 cloves garlic, minced or pressed

4 cups Italian tomatoes with their juices, strained to remove the

seeds

Salt and freshly ground pepper to taste

2 TBS fresh parsley, chopped

24 thin slices mozzarella (approximately 12 ounces)

Put the eggplant slices on a large platter or baking sheet, sprinkle

with the salt and let stand for about one hour. Rinse the eggplant

slices thoroughly and pat dry with paper towels. (this is the part

I mean)

Dip the slices in the beaten eggs, shake off the excess and dredge

to completely cover in the bread crumbs. Heat one inch of vegetable

oil in a medium-size skillet over high heat. When the oil is very

hot, slip a few of the breaded eggplant slices into the oil. When

they are golden (less than one minute), turn and brown on the other

side. With a slotted spoon, transfer the slices to paper towels to

drain. Repeat with the remaining eggplant. (This step can be done a

few hours ahead. Keep the fried eggplant at room temperature.)

Preheat the oven to 350 degrees. Heat the olive oil in a medium

skillet over medium heat. Add the garlic and cook, stirring, until

the garlic begins to color, less than one minute. Add the tomatoes

and season with salt and pepper. Cook, uncovered, 7 to 8 minutes.

Just before removing the tomato mixture from the heat, stir in the

parsley.

Spread about 3/4 cup of the sauce in the bottom of a baking dish.

Cover the sauce with eggplant slices and top each with two slices of

mozzarella. Spread some more of the tomato sauce over them and

repeat until all of the ingredients are used up. (If you are using a

small baking dish, you might have two or three layers. If you are

using a large dish, you may have only one layer.) Bake until the

cheese is melted, 12 to 15 minutes. Serve warm or at room

temperature. 4-6 servings.