Recipe

Kathy Pitts' Enchilada Sauce Recipe

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Ingredients

Directions

Step #1 Try slicing the eggplant in half inch slices, then covering each slice with a generous amount of salt, & placing it in a sieve.
Step #2 Place a heavy weight (one of your cast iron skillets would be about right) on top, & let it sit & drip for about an hr.
Step #3 (Longer would be even better).
Step #4 This removes the astringent tasting juices that many people don't care for.
Step #5 Rinse the eggplant very well to remove the salt.
Step #6 Bread the slices by dipping them in flour, egg, then flour or breadcrumbs.
Step #7 Fry in hot olive oil until brown.
Step #8 (You'll be amazed at the amount of oil this requires -- eggplant absorbs the stuff like a sponge.
Step #9 ) Now layer the eggplant in a casserole, & cover with a good garlicy homemade tomato sauce, & a generous handful of grated mozarella & Parmesan cheese.
Step #10 place this in a 350 oven, & bake this until the cheese is melted & slightly browned.
Step #11 Even Wes, who thinks he hates eggplant, will eat it this way.
Step #12 He also likes it brushed with a little olive oil (herb-flavored oil is better, & grilled, basil-flavored oil is best), IF I give it the salt treatment first.
Step #13 Kathy in Bryan, TX.
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