EGGPLANT PARMIGIANA WITH MARINARA
Steps:
- 1. Slice eggplant into a dozen 1/4-inch thick rounds. Use a 3-inch round cookie cutter to cut out the center of each slice. Discard the skin. Sprinkle lightly with salt and let sit in a colander for 30 minutes. Rinse and pat dry. 2. Preheat the oven to 400 degrees F. Mix flour, dried oregano, salt and pepper on a plate. Add 1 tablespoon water to the eggs and beat with a fork. Spread bread crumbs on a plate. Heat 1 cup of oil in a skillet over medium heat until its surface ripples. 3. Working in batches of about 4, dust the eggplant rounds with the flour mixture and shake off the excess. Dip into the egg, drain off excess, and then coat with the bread crumbs. Shake off excess crumbs and fry until brown on both sides, about 6 minutes. Drain on paper towels and repeat, using more oil as needed. 4. Slice the mozzarella into a dozen 1/4 inch thick pieces. Using the cookie cutter, cut into 3-inch rounds. Top each eggplant round with a mozzarella round. Mix the ricotta and Parmesan. Spread a little of this mixture on top of each round, and then cover with a spoonful of Marina sauce. bake until the mozzarella melts and is slightly browned, about 5 minutes. If the eggplant was refigerated, bake about 20 minutes. Marinara: 1. In a heavy saucepan, warm the oil over medium-low heat and add the garlic and jalapeno. Cook about 5 minutes. 2. Drain the tomatoes, squashing the, with your hands to break them up, and add them to the saucepan. Stir in the dried oregano and salt and pepper. Simmer over medium heat until thinckened, about 15 minutes. 3. Stir in the chopped parsley and oregano leaves. Adjust seasoning. Makes about 3 cups.
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