Eggplant Parmesan

Eggplant Parmesan is rich, gooey, yummy and nutritious comfort food that can be used as a vegetarian main dish or a side dish to any meal.  It is unclear where this dish originated.  Both the Southern regions of Campania and Sicily, and the Northern province of Parma claim to have originated eggplant parmesan.

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Eggplant Parmesan
A rich healthy vegetarian dish that can be used as a main course or a side dish.
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Saute onion and garlic in 1/4 cup oil till lightly golden. Add tomatoes, sauce, salt and herbs. Cover and simmer 20 minutes, stirring occasionally.
  2. Combine bread crumbs, 1/2 teaspoon salt, and 1/2 cup parmesan cheese. Peel eggplant and cut into 1/2 inch thick slices. Dip each slice into egg then bread crumb mixture. Brown in remaining oil about 2 minutes on each side. Be sure to keep pan clean between additions of eggplant to eliminate burnt bits. Spoon sauce in the bottom of a shallow casserole pan to coat the bottom. Arrange eggplant over the sauce. Top with mozzerella cheese then more sauce. l Sprinkle with parmesan cheese. Bake at 400 degrees for 20 minutes until hot and bubbly.
Recipe Notes

Recipe Notes The onions add sweetness to the sauce. If you want to skip the onions, add a teaspoon of sugar to balance out the acidity in the tomatoes. To impress guests at a dinner party, purchase round molds and stack the eggplant, cheese and sauce in the individuals molds before baking. © Galley Chef All Rights Reserved

SPAGHETTI AND MEATBALLS


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Spaghetti and Meatballs

These old-world Italian meatballs in sauce are moist and tender and a great go-to Sunday dinner with the family served over angel hair pasta.

Course Main Dish
Cuisine Italian

Prep Time 30 minutes
Cook Time 3 hours

Servings
people


Ingredients
For the sauce

Course Main Dish
Cuisine Italian

Prep Time 30 minutes
Cook Time 3 hours

Servings
people


Ingredients
For the sauce


Instructions
For the sauce
  1. In a Dutch oven, cook onion, garlic and crushed red pepper over medium heat until onion is translucent. Stir in tomatoes, water, seasoning, cheese rind and 2 T parsley. Simmer covered for 2 hours, stirring occasionally.

For the meatballs
  1. (makes about 3 dozen 1 ½ inch meatballs) Preheat oven to 350 degrees. Combine all of the ingredients. Form into balls. Place on a parchment lined baking sheet and bake for 20 minutes. Gently put the meatballs in the simmering sauce and simmer for another 30 minutes. Serve over angel hair pasta.


Recipe Notes

© Galley Chef All Rights Reserved