EGGPLANT-RED-POTATO PARMESAN

EGGPLANT-RED-POTATO PARMESAN image

Yield 1 casserole dish 8 people

Number Of Ingredients 18

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1 large eggplant, sliced.
2 medium red potatoes, sliced.
Cooking oil.
Mozzerella cheese (quantity depending on taste).
Parmesan cheese (quantity depending on taste).
For Sauce--
1 bell pepper, chopped (whichever hue preferred).
1 onion, chopped.
4 garlic cloves, minced.
1/2 cup peas.
1 tablespoon olive oil.
1 'pinch' sea salt.
Preferred red-sauce base (e.g. tomato paste, fresh tomatoes, canned/stewed tomatoes, etc.).
For Batter--
1 cup flour.
Salt and pepper.
For Garnish--
Handful of Italian parsley, leaves and top-most portion of stems, chopped.

Steps:

First, slice eggplant into 1 centimeter-thick pieces, salt lightly and let sit for one 1/2 hour. Next, prepare sauce. Heat olive oil in medium sauce pan, adding garlic, onion, and sea salt once the pan is significantly warm. Cook about two minutes, then add bell pepper and cook another five minutes. Add sauce-base, bring to a boil, and let simmer about 10 minutes. Add peas and let simmer another five minutes. Next, combine flour, salt, and pepper in a shallow bowl or plate. Slice potatoes about one centimeter thick, and lightly dust salt from eggplant. Dredge eggplant and potato in flour/batter and fry in cooking oil about 2-3 minutes per side. Set on paper towel to drain oil. Next, set oven to 375 degrees. Add a thin layer of sauce to the bottom of an oven-appropriate casserole dish, on top of which add one layer of fried eggplant. Add one layer of sauce, then one layer of parmesan cheese. On top of the cheese, add the one layer of potato and a thin layer of sauce. Next add the one layer of mozzerella cheese and another thin layer of sauce. Alternate eggplant, sauce, and parmesan until no more remain. Bake with no lid for between 30 and 45 minutes, until cheese is golden brown/bubbling. Garnish with plenty of Italian parsley.