Eggplant Parmesan (version XLV)

Eggplant Parmigina

2 large eggplants, peeled and sliced
4 tablespoons flour
2 teaspoons salt
1 teaspoon pepper - freshly ground
1 pinch oregano
4 eggs, beaten
4 ounces olive oil
1 cup tomato sauce
1 cup béchamel sauce
1/2 cup parmesan cheese - freshly grated
4 ounces mozzarella cheese
1 jar artichoke hearts, drained (10 ounce jar)

Preheat oven to 350 F

Slice the eggplants crossways into 1/2 inch slices. Mix the flour with the salt, pepper and oregano and dredge the eggplant slices. Then dip the slices in the beaten egg until well coated. Heat the oil in a large fry pan and cook the eggplant for one minute on each side over medium heat. Remove and drain.

Pour a little of the tomato sauce on the bottom of a casserole dish, and cover with a layer of the eggplant slices. Grate half of the mozzarella cheese, and mix together with the Parmesan cheese, Béchamel sauce, and the remaining tomato sauce. Pour a little of this mixture over the eggplant slices to cover, then add another layer of eggplant slices. Continue this until all the eggplant and sauce is used up. Slice the artichoke hearts in half and place on top of the eggplant. Slice the remaining mozzarella cheese and top off the dish. Bake in the oven for 40 minutes or until the top is bubbling. Turn off the heat and let the dish sit in the oven for 5 minutes more. Remove, cut into large squares and serve.

Serves 4.



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