Oven Fried Eggplant Or And Zucchini Parmesan

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• olive oil
• 1 onion, diced
• 1 stalk celery, sliced finely
• 3 garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes
• 3 tablespoons tomato paste
• 1 teaspoon oregano
• 1 teaspoon marjoram
• 1 teaspoon parsley
• 3 leaves fresh basil
• salt and pepper
• 1/4 cup dry red wine
• 1 large eggplant, peeled and sliced 1/4 slices
• flour, for dusting
• 3 eggs, lightly beaten
• 1/4 cup milk (buttermilk)
• 2 cups breadcrumbs, seasoned with spices
• salt and pepper
• 1 pint ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated romano cheese or 1/2 cup parmesan cheese
• 1 egg
• 1 teaspoon parsley
• extra grated cheese

Recipe

• 1 sauce: coat bottom of a large pot with olive oil.
• 2 add onions, celery, and garlic and saute until tender about 5 minutes.
• 3 stir in canned tomatoes, paste, spices and wine. (optional)taste of sauce is bitter you can add 1 teaspoon sugar.
• 4 bring to boil; reduce heat and simmer for 1 hour.
• 5 stir and stir and stir.
• 6 eggplant: in a gallon size zip-lock bag place flour, salt and pepper seal give a shake then add eggplant to coat.
• 7 mix eggs and buttermilk in bowl.
• 8 dip slices of dusted eggplant into egg mixture.
• 9 in the same bag with the left over flour add seasoned breadcrumbs to it.
• 10 then dip eggplant into bag of seasoned breadcrumbs to coat them.
• 11 place breaded eggplant onto oil sprayed cookie sheets and bake in 400 degree oven for 10 minutes on each side.
• 12 cheese mixture: mix all together.
• 13 assemble casserole: place some sauce on bottom of pan, follow with eggplant, then cheese, then sauce layering till all is used.
• 14 top with extra grated cheese.
• 15 bake in oven at 325 degrees for 30 minutes.
• 16 serve with crisp italian bread and green salad.