Eggplant Parmesan
“Eggplant Parmesan is an Italian dish and some of the main ingredients are Parmesan cheese, ricotta cheese and mozzarella cheese. I modified this delicious recipe using light feta cheese; kasseri cheese and I pan fried eggplants instead of deep-frying. The result was really yummy! Eggplant is a preferred vegetable in Turkish cuisine, although the nature of this recipe may contain more fat and sodium than suggested in an everyday diet. But as a main course when you want to treat yourself with cheese this recipe is delicious! “
Ingredients: 3 midsize long eggplants 4 Tbsp. Kosher salt For tomato sauce 28 oz. fresh-diced tomatoes 8 oz. (1 can) tomato sauce 2 Tbsp. pepper paste 8 oz. (I can) pitted olives (chopped small pieces) 2 cloves of minced garlic 1/2 Red bell pepper (chopped small pieces) 2 Tbsp. Olive oil 1/4 tsp. salt 1/4 tsp. cayenne pepper 1 Tbsp. Thyme 1 Tbsp. Basil 1/4 C white wine To dredge (coating with dry material) the Eggplants: 1 C Unbleached flour 2 Tbsp.Water 3 Eggs (whipped) 1 ¼ C breadcrumbs 2 Tbsp. Parmesan Cheese 1 tsp. Black pepper 2 Tbsp. Olive oil Filling between Eggplant slices 1/2 C Parmesan Cheese 1/2 C Fresh Kasseri Cheese (can be alternated with mozzarella) grated. 1/2 C Greek style feta cheese (can be alternated with ricotta cheese) crumbled. 1 Egg Making: Peel each eggplant as it is shown in the picture Cut each eggplant in the middle horizontally and slice each piece 1/4 inch thick lengthwise. Arrange layers of the slices in a glass dish and sprinkle kosher salt on each layer. Cover the eggplants with a dish or lid and weigh down by placing a vegetable can on the lid. Let the juice of the eggplants drain for 2 hours. Dry all eggplant pieces and discard the excess juice. Meanwhile prepare tomato sauce Combine diced tomato, minced garlic, chopped red bell pepper with olive oil in a small pot Add tomato sauce, pepper paste, stir and simmer for 15 minutes. Add diced olives, salt, thyme, basil, cayenne pepper and white wine. Simmer 10 more min. and set aside. Take the eggplants out, drain the excess water; lay on the paper towel to remove the moisture. Take three wide bowls, put a cup of flour in the 1st one, combine eggs and water and whip in the 2nd one, and combine bread crumbs and parmesan cheese in the 3rd one. Heat the griddle on medium heat. Dredge the eggplants first in the flour, then in the egg mixture and lastly in the breadcrumb mixture. Slightly oil the griddle and place coated eggplants on the griddle and pan fry until golden brown on both side flipping once Preheat the oven to 350 F (180 C). Spread 1/4 C of the tomato sauce in the bottom of the 10 X 15 inch Pyrex dish. Lay 1/3 of the eggplant slices. Top the eggplants slices with 1/3 of the feta cheese mixture, 1/3 of the kasseri. Repeat this step two more times and finish topping with remaining tomato sauce, and cheeses. Bake until cheese has melted and bubbled about 30 minutes. Cool the meal down for 10 minutes before serving. 7/5/2015 Back to vegetable selections |
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