This easy recipe makes a nice meatless entree or side dish accompaniment.
- 1 small to medium eggplant, peeled and cut crosswise into ½-inch thick slices
- Salt to taste
- 2 eggs, beaten, or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters
- Flour as needed
- About 2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)
- Freshly ground black pepper to taste
- About 1½ cups Marinara Sauce or favorite recipe or commercial marinara sauce or as desired
- About 3 to 4 ounces thinly sliced Provolone cheese
- Freshly grated Parmesan cheese as desired (optional)
Sprinkle eggplant slices lightly, each side, with salt; allow eggplant slices to stand for 30 minutes at room temperature. Dip eggplant slices in beaten egg and then dredge in flour, coating each slice lightly. In a large heavy skillet, heat oil over moderate to high heat; add eggplant slices and saute over moderate heat until lightly browned on each side, about 3 minutes total. Season each with salt and pepper to taste, if desired. Spoon half of the marinara sauce over the bottom of a 9 x 9 x 2-inch or 11 x 7 x 2-inch baking dish/pan; arrange eggplant slices over the sauce. Top with remaining sauce. Bake, uncovered, in a preheated moderate oven (350 degrees F.) for 20 minutes or until sauce is bubbly hot; arrange cheese slices over top of sauced eggplant slices. May also top with a liberal sprinkling of Parmesan cheese, if desired. Continue baking, uncovered, for about 8 minutes or until Provolone cheese is melted and Parmesan cheese, if used, is golden brown. Or, remove eggplant slices from skillet; set aside. Drain off any drippings from pan; add half the sauce to the skillet and then arrange eggplant slices atop sauce in pan. Spoon remaining sauce over eggplant slices and simmer, uncovered, over low to moderate heat until sauce is bubbly hot, about 10 to 15 minutes. Top eggplant slices with cheese slices and Parmesan cheese and continue simmering until Provolone cheese is melted, about 7 to 8 minutes. To serve, spoon a small amount of sauce on each dinner plate; arrange cheese-topped eggplant slices over sauce on each plate; garnish as desired.
Variation: Add 1 tablespoon finely snipped fresh basil or oregano leaves (no stems) or ½ to 1 teaspoon dried basil or oregano to eggplant mixture.
about 2 to 3 cups
- 1 (14 to 16-ounce) can tomatoes, undrained
- 1 (6-ounce) can tomato paste with Italian herbs and spices (see note)
- 1/4 cup chopped peeled onion
- 1/4 cup water
- ½ to 1 teaspoon minced peeled garlic
- About ½ to 3/4 teaspoon each finely snipped fresh oregano, basil, marjoram, thyme, rosemary, and sage leaves or 1 to 1½ teaspoons dried Italian-style herbs
- Several drops Tabasco sauce (optional)
- Pinch of sugar (optional)
- Salt and freshly ground black pepper to taste
To prepare sauce, combine all ingredients together in a small heavy saucepan. Bring to a simmer over moderate heat; continue simmering sauce, uncovered, for about 20 to 25 minutes, stirring occasionally. Note: May use regular-spiced tomato paste, if desired