Recipe(tried): Eggplant Parmesan for Wendy....

Hi Wendy,

Eggplant Parmesan is one of my favorite dishes to order at an Italian Restaurant. One of the best I have ever tried was in North Miami Beach, a restaurant called Lorenzo's. There they serve it about 4 inches high! Just unbelievably delicious!!

Here is one of my favorite ways to make it at home!!

Eggplant with Smoked Sweet Bell Peppers, Garlic, Sun-Dried Tomatoes and Three Cheese Terrine
Serves 8-10

2 large eggplants, washed and cut into about 1/4 " slice
salt
2 cups homemade breadcrumbs
2 Tbsp. parsley, fresh and chopped
3 eggs beaten
3 whole smoked and red bell peppers (can be found in a jar)
4 cloves garlic, crushed
1/3 cup olives, sliced
1 large onion, chopped
1 lb.mushrooms, sliced
1 Tbsp. fresh chopped basil
1 Tbsp. balsamico vinegar
1 Tbsp. dried Italian seasonings
2 Tbsp. olive oil
about 3 cups marinara sauce
1 cup ricotta cheese
1/2 cup parmesan
1 cup mozzarella cheese, grated
4 eggs, beaten
1/4 tsp. grated nutmeg

Layer the slices as you salt them in a colander. Drain the roasted red peppers from the jar and cut each one into quarter lengths. Place them into a bowl to marinate with the crushed garlic, olives, balsamico and basil. Mix gently and set aside.

In a skillet, heat 2 Tbsp. olive oil. Saute the chopped onions and mushrooms until they are light golden and frangrant. Add the pepper mixture and stir gently so as to not break up the peppers. Set on low and let simmer for about 5 minutes.

Blend the eggs in a bowl and add the cheeses, salt and pepper, nutmeg and parsley. Set aside, covered in fridge.

Dry each slice of eggplant and set on dish. Beat eggs together in a bowl, pour the breadcrumbs into a tupperware bowl. Dip each slice into egg and then into the crumbs. I use a fork for picking up the eggplant. Brown in oil and drain each slice. You may have to use more oil as you brown as the eggplant soaks it up.

Put 1/4 c. of marinara sauce on bottom of 9x13" baking pan. Layer the slices in and top with cheese mixture, grated mozzarella and then layer on the veggie mixture. Top with more eggplant, a layer of grated cheese, more eggplant, more cheese and top with remaining sauce so that it seeps down in between and all around the sides.

Place on a baking sheet so that juices don't spill over in the oven, and bake at 350 for about 30-35 minutes. Let stand for about 10 minutes and cut into squares.