We're enjoying our fresh produce out of our gardens and last night we had eggplant.
I started by making sauce.
1 Onion chopped
3 cloves Garlic
Olive Oil not extra virgin
1 Qt jar of our fresh Tomato Puree
1 Sm can Paste
2 Carrots cut up
1 Bay Leaf
1/2 Cup fresh picked Basil
1/4 Cup fresh picked Parsley
Tbs Oregano (I only had dried)
1/4 Cup Red Wine
1 Cayenne Pepper chopped
1 Tsp each Salt & Pepper
Start by heating the Olive Oil in a med sauce pan. Add Onion & Garlic. Saute to golden.
Add Puree and Paste. Once it just starts to boil, add the remaining ingredients. Simmer over very low heat for at least two hours; The longer, the better.
Now for the Eggplant, fresh picked from the garden. Wash and slice thin. I leave the skin on. In one bowl, beat two eggs. In another bowl, combine 1/2 Cup Bread Crumbs (We like Whole Wheat Panko), 1/3 Cup Grated Romano/Parm Cheese, 1/2 Tsp Salt, Pepper, Cayenne Pepper. I add other spices too sometimes such as Garlic Powder, Onion Powder, Cinnamon, use your imagination!
In a big fry pan, heat up Olive Oil (Not Extra Virgin, for it will burn)
Dip sliced Eggplant in egg, then the breadcrumb mix and into the fry pan. Fry for about 2 minutes and turn when you see it golden brown underneath. It frys fast. Drain on paper towels.
I used a glass bread pan to make the cassorole. Heat oven to 350.
Ladle some sauce on the bottom of the pan and place the eggplant in a single layer over the sauce. Sprinkle grated cheese. Continue with the next layers till the pan is almost to the top. Leave some room for bubbling and bake for 45 minutes to one hour.
Enjoy with a green salad and glass of wine!