Thursday, March 01, 2007

Home cooking in Scituate, MA

Wednesday, February 28th - Eggplant Parmeggian

This is a dish I've had on several occations, but Wednesday evening, we decided to make it ourselves, at 54 Kenneth Road. I am not really sure whether this is a genuine Italian dish, many Italian dishes in the US are not, but it is realy a cross between a lasagna (sliced eggplant, substituting the lasagna sheets and without the bechamel sauce), and a Greek Moussaka.

Here are the ingredients to make it:

1-2 large eggplants or aubergines, sliced
As many eggs that is required, we used 4
As much breadcrums as you need
Olive oil
2 glasses of any kind of tomato sauce
2-3 pieces of mozarella cheese, sliced

Dip the aubergine slices in beaten eggs, then in breadcrumbs. Cover the bottom of a large oven tray with the slices, then add tomatosauce and sliced mozarella. Cover with a new layer of eggplants, sauce and cheese. Make as many layers as you want, before the last topping of sauce and cheese.

Bake in hot oven 225C/450F until the cheese is melting and brown. Serve with fresh bread and a salad.

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