Subj : St. Benno 06
To   : All
From : Dave Drum
Date : Tue Jun 15 2021 17:18:32

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jon Benno's Eggplant Parmesan
 Categories: Vegetables, Cheese, Sauces, Herbs, Sauces
      Yield: 4 Servings
 
    1/2 c  Marinara sauce
      1 md Eggplant; sliced thin
    1/2 c  Parmigiano reggiano
    1/4 ts Salt
    2/3 c  Shredded mozzarella
      2 c  Oil; for frying
    1/2 c  AP flour; for dredging

MMMMM-----------------------MARINARA SAUCE----------------------------
     28 oz Canned San Marzano tomatoes;
           - chopped; juice reserved
      1 c  Spanish onion; small dice
    1/8 c  Basil
      2 tb Pressed garlic
    1/4 c  Olive oil
      1    Bay leaf
    1/3 tb Red wine vinegar
           Salt & ground pepper
 
  In a heavy-bottom pot or pan, cook onion and garlic
  together until soft with the EVOO. Do not brown. Add
  tomatoes and bay leaf. Cook on low flame for 2 hours
  stirring constantly. Turn off heat, season with salt and
  pepper. Then add red wine vinegar and basil and cool.
  
  FOR THE FRIED EGGPLANT: In a deep sauté pan heat up the
  2 cups of oil to 350ºF/175ºC. While the oil is heating
  up, thinly slice the eggplant. Lay out the sliced
  eggplant on a sheet tray and lightly sprinkle salt all
  over the sliced eggplant. Let it sit for about 15-20
  minutes. You will see little droplets of water on the
  eggplant, that is when you will know that all the
  bitterness has been extracted. Dab some paper towels on
  the eggplant to remove the bitter water.
  
  Dip the eggplant slices into the AP flour, make sure the
  slice is coated. Once it is coated, give it a tap to
  release the excess flour. Fry in the oil until golden
  brown on each side. Once golden brown, pull it out and
  place on paper towels. Repeat this process until all the
  eggplant is complete (you will need to fry the slices in
  batched; be sure not to overcrowd the pan).
  
  TO ASSEMBLE: Set the oven to 375ºF/190ºC.
  
  In a small round baking dish start layering the eggplant
  with the marinara and cheese. Start with marinara on the
  bottom, then eggplant, then both the cheeses and then
  season with salt and pepper. Repeat this process until
  you get to the top of the baking dish. The last
  ingredient on top should be mozzarella.
  
  Place the eggplant parm in the oven and cook for 45
  minutes or until it is golden brown on top and the sauce
  is bubbling. Let it rest for 5 minutes before serving.
  
  RECIPE FROM: https://www.cbsnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Jumbo shrimp?  Let us examine this concept more closely.
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