Eggplant Parmigiana

My Mom made this dish a couple years ago and my husband LOVED it. He really wanted me to get the recipe from her so that I could make it. We both were craving it! Friday night after work I took charge in the kitchen and cooked this lovely meal. It was delicious! Served with brussel sprouts and fresh whole wheat bread...mmm...a great "Welcome to September and the beginning of Fall" meal.

Eggplant Parmigiana

Ingredients:

1 cup milk
1 egg, slightly beaten
1 cup all-purpose flour (next time I'd try to use whole wheat flour)
2 medium eggplants, peeled and cut into 1/2-inch slices
1 (29-ounce) can tomato sauce
1 (12-ounce) can tomato paste
1 (16-ounce) can tomatoes, drained
1/4 cup Burgundy wine (or any other red wine)
1 t. dried whole oregano
1/2 t. dried whole basil
1/4 t. dried whole thyme
1/4 t. garlic salt
10-14 slices low-fat mozzarella cheese
Grated Parmesan cheese

Directions:

Heat the oven to 350 degrees. Lightly oil a 13x9x2 inch baking dish, combine the milk, egg and 1 tablespoon of vegetable oil; gradually add the flour, beating until smooth. Heat 3 or 4 tablespoons of oil in a heavy skillet over medium-high heat. Dip the eggplant slices a few at a time, into the batter and fry in hot oil until golden. Drain well on paper towels; set aside. In a medium saucepan, combine the tomato sauce and paste, the drained tomatoes, wine, spices, mixing well. Simmer the sauce 10 minutes. Arrange half the eggplant slices in the prepared baking dish. Top with half the mozzarella slices. Spoon half the tomato mixture over the cheese. Repeat the layers. Top with a sprinkling of Parmesan cheese. Bake uncovered for 40-50 minutes or until the sauce is bubbly. Allow to stand at room temperature for 15 minutes; cut into squares to serve.


*Unfortunately this is not a week day quick meal to make. Be sure to make this when you have some time! It took me about 45 minutes to prep this dish, and then it cooks for almost an hour. It is worth it though!!!! Enjoy :)