Phil's Eggplant (Aubergine) Parmesan

Name: Phil's Eggplant (Aubergine) Parmesan
Prep time: 1 h 20 min
Cook time: 40 min
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 2 1/2 lbs medium eggplants, cut crosswise into 1/3-inch-thick rounds (about 3); 3 1/4 teaspoons salt; 5 lbs plum tomatoes; 1 1/2 cups plus 3 tablespoons olive oil; 2 large garlic cloves, finely chopped; 20 fresh basil leaves, torn in half; 3/4 teaspoon black pepper; 1/4 teaspoon hot red pepper flakes; 1 cup all-purpose flour; 5 large eggs; 3 1/2 cups breadcrumbs; 2 ounces finely grated parmigiano-reggiano cheese (2/3 cup); 1 lb chilled fresh mozzarella cheese, thinly sliced (not unsalted)

Submitted by Phil Franco

"Phil's version of Eggplant Parmesan"

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Ready In:: 2hrs
Ingredients:: 13
Serves:: 8

ingredients

2 ¹⁄₂ lbs medium eggplants, cut crosswise into 1/3-inch-thick rounds (about 3)
3 ¹⁄₄ teaspoons salt
5 lbs plum tomatoes
1 ¹⁄₂ cups plus 3 tablespoons olive oil
2 large garlic cloves, finely chopped
20 fresh basil leaves, torn in half
³⁄₄ teaspoon black pepper
¹⁄₄ teaspoon hot red pepper flakes
1 cup all-purpose flour
5 large eggs
3 ¹⁄₂ cups breadcrumbs
2 ounces finely grated parmigiano-reggiano cheese (2/3 cup)
1 lb chilled fresh mozzarella cheese, thinly sliced (not unsalted)

directions

Directions:
Toss eggplant with 2 teaspoons salt in a colander set over a bowl, then let drain 30 minutes. While eggplant drains, cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 5-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.
Coarsely chop tomatoes, then coarsely purée in batches in a blender. Heat 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then add garlic and sauté, stirring, until golden, about 30 seconds. Add tomato purée, basil, 1 teaspoon salt, 1/2 teaspoon pepper, and red pepper flakes and simmer, uncovered, stirring occasionally, until slightly thickened, 25 to 30 minutes.
Put oven rack in middle position and preheat oven to 375°F
Stir together flour, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow bowl. Lightly beat eggs in a second shallow bowl, then stir together the bread crumbs and 1/3 cup Parmigiano-Reggiano in a third shallow bowl.
Working with 1 slice at a time, dredge eggplant in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in the bread crumbs until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.
Heat remaining 1 1/2 cups oil in a deep 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 5 to 6 minutes per batch. Transfer with tongs to paper towels to drain.
Spread 1 cup tomato sauce in bottom of a rectangular 3 1/2-quart (13- by 11- by 2-inch) baking dish. Arrange about one third of eggplant slices in 1 layer over sauce, overlapping slightly if necessary. Cover eggplant with about one third of remaining sauce (about 11/4 cups) and one third of mozzarella. Continue layering with remaining eggplant, sauce, and mozzarella. Sprinkle top with remaining 1/3 cup Parmigiano-Reggiano.
Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 35 to 40 minutes. Makes 8 main-course servings.

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RECIPE SUBMITTED BY

Phil Franco

holland, PA

Hi!! <table> <tr><td></table> <img src='http://www.recipezaar.com/members/home/58382/Phil%20Franco.jpg'></td><td> Updated January, 2008. I worked for the Navy for 38 years prior to my present job as a research engineer with Penn State University. I'm originally from Long Island. I met my wife, Grace Mastellone, when I was 16 and she was 13. We've been married since 1963 and we've been living in Pennsylvania since 1974. We have two married sons and 5 grand children. We enjoy eating out at Italian restaurants as well as Applebees.</td></tr></table> <embed type=application/x-shockwave-flash wmode=transparent src=http://w141.photobucket.com/pbwidget.swf?pbwurl=http://w141.photobucket.com/albums/r78/philfranco/1166725960.pbw height=480 width=600> VENICE <embed src=http://www.youtube.com/v/lTOy32KzG0E type=application/x-shockwave-flash wmode=transparent width=525 height=450></embed> We have two sons, Philip and Joseph. <img src='http://www.recipezaar.com/members/home/58382/boysnew.jpg'> Our son Joe is a professional body builder. His website is <a href=http://www.Fitfranco.com>www.FitFranco.com</a> <img src='http://www.recipezaar.com/members/home/58382/Joe.jpg'> <embed src=http://www.youtube.com/v/curTOTUJVOs&rel=1 type=application/x-shockwave-flash wmode=transparent width=425 height=355></embed> More Body Building pictures of <a href=http://franco_j.tripod.com/2006joecontest.html>Joe</a>Joe won this <a href=http://www.bodybuilding.com/fun/2006ocbgoldtri.htm>contest</a> Not all carbohydrate foods are created equal, in fact they behave quite differently in our bodies. The glycemic index or GI describes this difference by ranking carbohydrates according to their effect on our blood glucose levels. Choosing low GI carbs - the ones that produce only small fluctuations in our blood glucose and insulin levels - is the secret to long-term health reducing your risk of heart disease and diabetes and is the key to sustainable weight loss. This <a href=http://www.glycemicindex.com/>free GI database</a> can be used to find the GI value of your favorite carbohydrate foods that have been tested over the past 25 years from all around the world. You can also check the glycemic load (GL) and grams of carbohydrate per serving. We also have 5 grandchildren. A picture of Phil and Tricia's three boys: <img src='http://www.recipezaar.com/members/home/58382/grandsonsnew.jpg'> Philip at a Giants game: <img src='http://www.recipezaar.com/members/home/58382/Phil.jpg'> Lucas and Angelina were 3 in March of 2006. This is their picture: <img src='http://www.recipezaar.com/members/home/58382/cousinsnew.jpg'> Anthony in is the youngest of the grandkids. He was born on 1-11-06. This is his picture: <img src='http://www.recipezaar.com/members/home/58382/Anthonynew.jpg'> Anthony's Baptism: A picture of my Mom, my wife Grace, Anthony and my sister, Marianne. <img src='http://www.recipezaar.com/members/home/58382/baptismnew.jpg'> This is a picture of Mom and Pop. He died in December of 2005 at the age of 94. We miss him dearly. He also liked to cook. <img src='http://www.recipezaar.com/members/home/58382/mom_popnew.jpg'> I have a collection of several Italian cookbooks and I enjoy cooking with my wife. In the past five years we've visited Italy 4 times and each time I come back several pounds heavier. The thing that bothers me most are nuisance telephone calls, especially at dinner time. One of my favorite foods is pizza and in particular <li><a href=http://www.recipezaar.com/mycookbook/book/62122>Pizza Rustica!!!</a></li> which we usually make for Easter. I enjoy spending a quiet evening at a local restaurant with my wife. We also get pleasure with our grandkids at our beach house in Ocean City, New Jersey. We have part of the first floor in this triplex. <img src='http://www.recipezaar.com/members/home/58382/condonew.jpg'> That's our family in Ocean City,NJ in 2002. Since then we've added three grandchildren. <img src='http://www.recipezaar.com/members/home/58382/Familynew.jpg'></td></tr></table>

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