Daily Recipe 02/20/03 : Eggplant Parmesan
New York City

Eggplant Parmesan recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/20/03 : Eggplant Parmesan
"Eggplant Parmesan" 
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2 pounds eggplant
Flour for coating
Oil for frying
1/3 cup freshly grated Parmesan cheese
2 cups mozzarella cheese, sliced thin
Salt and fresh ground black pepper

For Tomato Sauce:
4 tablespoons olive oil
1 medium onion, very finely chopped
1 clove garlic, finely chopped
1 lb. Tomatoes, fresh or canned, chopped with juice
Salt and freshly ground black pepper
Sprigs of fresh basil or parsley

Wash the eggplant. Cut into rounds about 1/2 inch wide, sprinkle with salt, and leave to drain for about 1 hour.  Meanwhile make the tomato sauce.  Heat the oil in a medium saucepan.  Add the onion, and cook over moderate heat until it is translucent, 5 - 8 minutes. Stir in the garlic and the tomatoes (add 3 tablespoons of water if using fresh).  Season with salt and pepper.  Add the basil or parsley.  Cook for 20 to 30 minutes.  Puree in a food mill or a food processor.  Pat the eggplant slices dry with paper towels. Coat lightly in flour.  Heat a little oil in a large frying pan.  Add one layer of eggplant, and cook over low to moderate heat with the pan covered until soft. Turn, and cook on the other side. Remove from the pan, and repeat with the remaining slices.  Preheat the oven to 350 degrees. Grease a wide shallow baking dish or pan.  Spread a little tomato sauce in the bottom. Cover with a layer of eggplant.  Sprinkle with a few teaspoons of Parmesan, season with salt and pepper, and cover with a layer of mozzarella. Spoon on some tomato sauce. Repeat layers until all ingredients are used. End with a covering of tomato sauce and sprinkle with Parmesan. Sprinkle with olive oil, and bake for about 45 minutes. Serves 4 to 6.
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