Ann Lamparski

Featured Recipe

Eggplant Parmesan

 

2 eggplants

6 beaten eggs

I can Italian bread crumbs

Fresh basil leaves

2 jars spaghetti sauce

2 pounds mozzarella

6 slices provolone cheese

1 package baby portabella mushrooms (8 oz.)

½ cup red wine

1 tablespoon butter

1 can parmesan cheese

Salt

Olive oil

 

Sauté butter in a separate pan. Cook mushrooms with salt until soft. Add wine and cook until wine dissolves. Set aside.

Slice eggplant. Dip eggplant in eggs and then bread crumbs. Cook eggplant in pan with olive oil until browned.

Layer a large pan with sauce. Place six eggplant pieces on the bottom and cover each with sauce, basil and mozzarella, and parmesan and continue process with the rest of the eggplant. Place mushrooms on top and cover with provolone cheese. Cover the whole dish with leftover sauce and mozzarella. Bake for 30 minutes at 350 F. Serve with garlic bread.