What a great season this has been for many gardeners here in the northeast. We were lucky side stepping a bit of blight that only a few witnessed this year, as opposed to last summer. What a nightmare! This week I harvested the rest of my ripened tomatoes, many eggplants and far too many peppers. So I have been busy roasting tray after trayful of yummy roma's. The rest of the tomatoes were canned, or frozen--or went into sauce and some even into jams.
piccalilli and I won't even have to go out and buy green tomatoes this year :+)
3 medium sized eggplants
1 cup flour
3 eggs, beaten
3cups Italian bread crumbs
olive oil for sauteing
marinara sauce (recipe follows)
1/2 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 pounds of mozzarella cheese,shredded
2 cups of ricotta cheese
After rinsing the eggplant, slice them into 1/4-inch thick slices. Place the slices on a layer of paper towels and sprinkle with a little salt, then cover with another layer of paper towels and hold it down with something heavy to drain the excess moisture. Let them sit for about a half hour.
Take one slice of eggplant at a time, dust with flour, dip in beaten eggs, then coat well with breadcrumbs.Saute in preheated olive oil on both sides until golden brown.
In your baking dish, alternate layers of marinara sauce, eggplant slices, ricotta, parmesan and Romano cheeses, until you almost fill the baking dish. Cover with shredded mozzarella cheese, and bake for 25 minutes covered,in a 375 degree oven. Let it rest for 15 minutes before serving. Enjoy!
2 TBLS chopped garlic
3 TBLS olive oil
6 cups chopped tomatoes
1/2 cup onions, chopped
1/4 cup dry white wine
1/2 cup of fresh parsley, minced
1 tsp oregano
1 tsp crushed red pepper
1/8 cup fresh basil, chopped fine
pinch of thyme, savory & rosemary
2 bay leaves
1/2 tsp sea salt
One tsp white pepper
pinch of sugar
Lightly saute the onions in olive oil in large pot for a few minutes. Add the garlic and saute another minute. Add the wine with the tomatoes and bring sauce just to a light boil, then turn heat to low.
Add remaining seasonings and herbs, cover and let simmer for one hour, stirring occasionally.