Big Daddy's House
04-23-2010, 05:16 PM
For Marinara;
1 medium onion, chopped.
1 green bell pepper, chopped.
3 stalks celery, chopped.
5 - 8 cloves garlic, chopped.
3 tablespoons cooking oil.
1 teaspoon butter.
1 large can crushed tomatoes.
1 small can tomato paste.
1 small can tomato sauce.
1/2 cup burgundy or white (Chabili) wine.
1 teaspoon salt.
1 teaspoon seasoned salt.
1 teaspoon ground black pepper.
1 teaspoon garlic powder.
1/4 cup sugar.
1 - 2 bay leaves.
1/2 teaspon oregano.
1/2 teaspoon basil.
1 cup shredded mozzerella, Swiss or white cheddar.
For Eggplant;
1 large eggplant, sliced in medium thin slices.
1 - 2 quarts cooking oil.
1 cup flour.
2 ggs, beaten with 14 cup milk.
1-1/2 cups bread crumbs.
For sauce, heat oil 7 butter over medium heat in heavy Dutch oven. Add, chopped onion, green bell pepper, celery and garlic.
Sautee veggies until just slightly brown on the edges of chopped pieces. Add tomato products, wine, seasonings, sugar and bay leaves. Cook (simmer over very low heat) for 2 - 3 hours. Adjust seasonings slightly, if needed or desired. Remove and discard bay leaves.
Meanwhile, in electric deep fryer or large heavy Dutch oven on the stove,, heat the 1 - 2 quarts oil. to about 375 degrees. Use a deep fry / candy thermometer if desired.
Dredge eggplant slices in flour, then in egg wash, and then into bread crumbs.
Fry in hot oil until lightly brown on bottom sides. Flip them over and brown on the other side.
Place fried eggplant slices in single layer on half sheet pan, baking pan or in 2-inch hotel pan. Spoon marinara onto each slice. Sprinkle and top each slice with shredded cheese. Bake in preheated 350-degree oven for about 8 minutes or until cheese is slightly brown and bubbly.
Serve with some hot-cooked spaghetti with some of the sauce over it. Enjoy!
Variations;
If the meat version is desired, you can also substitute fried sliced veal or fried pounded chicken breasts for the eggplant.
Make enough sauce where guests can spoon some more of it over the eggplant, veal or chicken in the unlikely event that the product might look slightly dry.
1 medium onion, chopped.
1 green bell pepper, chopped.
3 stalks celery, chopped.
5 - 8 cloves garlic, chopped.
3 tablespoons cooking oil.
1 teaspoon butter.
1 large can crushed tomatoes.
1 small can tomato paste.
1 small can tomato sauce.
1/2 cup burgundy or white (Chabili) wine.
1 teaspoon salt.
1 teaspoon seasoned salt.
1 teaspoon ground black pepper.
1 teaspoon garlic powder.
1/4 cup sugar.
1 - 2 bay leaves.
1/2 teaspon oregano.
1/2 teaspoon basil.
1 cup shredded mozzerella, Swiss or white cheddar.
For Eggplant;
1 large eggplant, sliced in medium thin slices.
1 - 2 quarts cooking oil.
1 cup flour.
2 ggs, beaten with 14 cup milk.
1-1/2 cups bread crumbs.
For sauce, heat oil 7 butter over medium heat in heavy Dutch oven. Add, chopped onion, green bell pepper, celery and garlic.
Sautee veggies until just slightly brown on the edges of chopped pieces. Add tomato products, wine, seasonings, sugar and bay leaves. Cook (simmer over very low heat) for 2 - 3 hours. Adjust seasonings slightly, if needed or desired. Remove and discard bay leaves.
Meanwhile, in electric deep fryer or large heavy Dutch oven on the stove,, heat the 1 - 2 quarts oil. to about 375 degrees. Use a deep fry / candy thermometer if desired.
Dredge eggplant slices in flour, then in egg wash, and then into bread crumbs.
Fry in hot oil until lightly brown on bottom sides. Flip them over and brown on the other side.
Place fried eggplant slices in single layer on half sheet pan, baking pan or in 2-inch hotel pan. Spoon marinara onto each slice. Sprinkle and top each slice with shredded cheese. Bake in preheated 350-degree oven for about 8 minutes or until cheese is slightly brown and bubbly.
Serve with some hot-cooked spaghetti with some of the sauce over it. Enjoy!
Variations;
If the meat version is desired, you can also substitute fried sliced veal or fried pounded chicken breasts for the eggplant.
Make enough sauce where guests can spoon some more of it over the eggplant, veal or chicken in the unlikely event that the product might look slightly dry.