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Eggplant Parmigian From A Killer Cookbook #2: Holiday Recipes to Accompany The Lawyer Who Died Trying 2 tablespoons olive oil ½ cup finely chopped onion 2-3 cloves garlic, mashed 1 teaspoon salt ¼  teaspoon pepper 3 cans (8 ounces each) tomato sauce 1 tin tomato paste 1 medium eggplant lemon flour 2 eggs beaten 2 tablespoons olive oil ¼ cup milk 8 ounces sliced mozzarella cheese ½ cup grated parmesan cheese Preheat the oven to 350° F. In a large skillet heat the 2 tablespoons olive oil. Add the onions and garlic and sauté over low heat, until the onions are tender. Stir in the tomato sauce, salt, and pepper. Simmer for 10-15 minutes. Add enough tomato paste to create a custard-like consistency. Peel the eggplant and cut into ¼-inch thick slices, brushing each slice with lemon juice to prevent discoloration. Beat the egg slightly, then beat in the milk and 1 tablespoon oil. Dust each slice of eggplant with flour, patting well to remove excess flour. Dip each slice into the egg and milk mixture, allowing excess liquid to drain off as you remove the slice. In a large skillet over medium heat, heat 2 tablespoons oil. Fry the eggplant on both sides, adding more oil as needed, until golden brown and slightly soft. In a 2-quart baking dish, layer the sauce, eggplant, and mozzarella, topping the layers off with parmesan cheese. Bake for 30 minutes.
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