EGGPLANT PARMESAN
2 medium eggplants, cut in rounds olive oil 6 cloves garlic 1 small yellow onion, diced 2 teaspoons leaf oregano 1 teaspoon dried basil 2 cans (6 ounces each) concentrated Italian tomato paste 1 cup Bella Sun Dried Tomatoes in Oil water, as needed 2 tablespoons brandy 12 ounces mozzarella cheese 4 ounces parmesan cheese 1/2 bunch fresh parsley, preferably the flat-leaf Italian style (or 1/2 cup dehydrated parsley)
Saute eggplant in olive oil for 10 minutes. Cover and set aside.
TO PREPARE THE TOMATO SAUCE: Saute onion, garlic, pepper, basil and oregano in olive oil for 5-7 minutes. Stir in tomato paste and sun dried tomatoes. Simmer for 10-15 minutes, (adding water if necessary for right consistency). Stir in brandy and cook 5 minutes longer.
TO ASSEMBLE AND BAKE: Thickly coat baking pan with olive oil. Then add ingredients in layers, starting with a layer of tomato sauce, then a layer of eggplant, a layer of Italian parsley, mozzarella and parmesan cheeses. Repeat until pan is full, finishing layers with tomato sauce. Sprinkle parmesan on top.
Bake at 350 degrees F for approximately 30 minutes or until bubbling in the middle.
From: Recipelink.com Source: Recipe pamphlet: Bella Sun Dried Tomatoes |