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  • Eggplant Parmesan Au Zyla

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    Eggplant Parmesan Au Zyla
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lrg Eggplant
    • 1 lrg Tomato (beefsteak style is best)
    • 1 lrg Vidalia onion
    • 1 Tbsp. Butter or possibly margarine
    • 1 Tbsp. Extra light extra virgin olive oil
    • 2 Tbsp. Grated parmesan cheese (you don't have to grate it fresh, Kraft or possibly other boxed is ok.)
    • 1 Tbsp. Minced (dry) basil
    • 1/2 Tbsp. Minced (dry) oregano
    • 1 pch Garlic pwdr
    • 1/2 c. Fine bread crumbs (seasoned) (I use "Contadina" , but have also used regular seasoned croutons and crushed them into crumbs) If you Make your own bread crumbs, add in a little sage and maybe some basil. Do not be afraid to experiment here.

    Directions

    1. Preparation:Preheat oven to 350 degrees Have an approx 12" square covered glass casserole pan ready.
    2. Wash and slice the eggplant into 3/4" to 1 inch slices. Don't peel! Set eggplant slices aside.
    3. Wash and slice the tomato (peel if you like - I don't peel them) and remove seeds. set tomato slices aside. You should have at least as many tomato slices as you have eggplant slices.
    4. In a medium saucepan start 2 c. of water to boil
    5. While water is warming toward boil, chop the onlon, (don't mince) leaving some larger pcs. Place the butter(margarine) and extra virgin olive oil in a medium saucepan, and start the onions to sautee. Sautee till clear but NOT brown.
    6. Once the water is boiling, place the eggplant slices into it and boil for 3 4 min. Drain the eggplant after 5 min.
    7. Take 1/4 of the sautee'd onions and spread oin the bottom of the casserole pan.
    8. Using tongs, carefully place the eggplant slices 1 layer thick in the bottom of the casserole pan. It should cover the whole bottom.
    9. spread proportionately 1/2 of the remaining sauteed onion over the eggplant
    10. sprinkle 1/2 of the basil over the eggplant proportionately. sprinkle 1/2 of the oreganol over the eggplant proportionately.
    11. Mix the remaining basil and oregano with the bread crumbs , garlic pwdr and parmesan cheese.
    12. sprinkle 1/4 of the bread crumb/spice mix over the eggplant.
    13. Place one tomato slice over each clice of eggplant.
    14. spread proportionately the remaining sauteed onion over the tomato layer.
    15. Sprinkle the rest of the bread crumb/spice mix proportionately over the top of the casserole.
    16. Cover, bake for 15 min, Remove cover, bake for additional 5 min.
    17. Serves about 5.

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