Eggplant Parmigiana

Recipe Provided by Market Customer: Susan Spalt

Eggplant preparation:
Peel eggplant unless it is very young and small. Slice and place slices on a plate lined
with a paper towel. Salt the eggplant and cover with another paper towel and another plate. When the eggplant is sliced place something a bit heavy on the top plate. Leave for about 15 minutes. This will get a lot of moisture out. Old timers refer to this as "getting the bitterness out."

Preheat the oven to 425 or so. grease cookie sheets with olive oil. Place eggplant slices in a single layer. brush with olive oil and bake about 7-8 minutes on a side or until tender and slightly browned.


Eggplant Parmigiana:
Pour a little homemade tomato sauce (see below) with cut up basil in the bottom of a casserole dish or pie plate.

Add a layer of eggplant, some fresh mozzerella, parmesan cheese and then more sauce and basil. Continue until you run out of eggplant. Finish with a thin layer of sauce, mozzerella and parmesan cheese. Bake until browned and bubbling. serve with capellini and more sauce and basil

Fresh Tomato Sauce:
Slice and quarter plum tomatoes. Romas, Enchantments, ox heart, hungarian hearts etc. Place in large baking dish. Bake at 350 or so until they boil down....about an hour or so. If you are impatient you can cook them at a higher temperature.

Put them through a food mill, for example a foley mill or mouli mill. If the sauce is too thin you can microwave it until it is the right consistency. Traditional fresh tomato sauce in Italy is made only with tomatoes and basil. In the North of Italy butter is sometimes added, in the South of Italy, Olive oil is added.

Eggplant Pie:
Place a layer of eggplant in a pie plate. Meanwhile, sauté garlic, onions in olive oil. Add sausage or sauté sausage separately to cut down on fat. Add a few tomatoes and perhaps a pepper or two. Add smoked farmers cheese or the cheese of your choice. Sprinkle with Parmesan and bake until hot and bubbling.