Eggplant Supreme
From doctor_subtilis 16 years ago
- 40 minutes to make
- Serves 6
A solution to the eggplant dilemma. Be careful with the eggplants when frying. It is important that they get fairly dry so they don't get too soggy. If you choose to skin the eggplant, more power to ya!
Ingredients
- 1 medium eggplant shopping list
- salt shopping list
- flour shopping list
- 1 egg shopping list
- 1 Tbsp. water shopping list
- bread crumbs shopping list
- 1/4 C. oil shopping list
- 1/4 C. butter shopping list
- 1 small onion, chopped shopping list
- 2 medium tomatoes, peeled, seeded, and chopped shopping list
- 6 oz. heavy cream shopping list
- pepper to taste shopping list
- 1 tsp. thyme shopping list
- 1 tsp. rosemary shopping list
- 1/2 tsp. oregano shopping list
- 8 oz. mozzarella cheese shopping list
- 1/4 C. romano cheese shopping list
How to make it
- Slice eggplant in 1/4-inch slices. Salt generously and let stand 10-15 minutes. Drain excess moisture on paper towels.
- Lightly flour eggplant. Dip into 1 egg, beaten with 1Tbsp. water. Then coat eggplant in fine bread crumbs
- Saute eggplant in 1 Tbsp. of butter and 1 Tbsp. of oil. Add more oil and butter as necessary.
- Remove eggplant from pan
- In same pan, saute onion and add tomatoes. Cook for 2 to 3 minutes.
- Add cream and spices to pan. Do not bring to a boil.
- In medium-sized casserole, layer eggplant with Mozzerella and half the sauce. Repeat.
- Top with grated Romano. (This can be made a day ahead up to this point.)
- Bake uncovered at 350 degrees for 40 minutes.
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