Eggplant Parmesan recipe
Serves four
3 large eggplants
2 14.5oz cans of stewed tomatoes
1 6oz can of tomato paste
4 tablespoons of freshly chopped parsley
1 clove of garlic, minced
1 teaspoon of dried oregano
1 teaspoon of salt
¼ teaspoon of ground black pepper
6 tablespoons of olive oil
? cup of finely diced onion
½ cup of white wine
½ cup of mozzarella
½ cup of gruyere
½ cup of parmesan
Preparing the eggplant
peel the eggplant
generously salt
In a draining pan- apply weight and drain for 12 hours
pat eggplants dry
pan sear in olive oil until light brown
place eggplant on paper towel to drain excess oil
Marinara sauce
sweat the onion and garlic
add oregano and pepper
add the tomatoes and the rest of the ingredients
cook at a low temperature for an hour and a half
In a baking dish, apply a layer of eggplant, then a layer of marinara, then layer cheese, repeat to build layers
bake 45 minutes at 325 degrees until golden brown.