Servings: 5
Ingredients
- 28 oz Crushed Tomatoes canned
- 6 oz Tomato paste
- tbsp Olive Oil
- tbsp Minced garlic
- 1/2 cup Diced onion
- 2 tbsp Fresh oregano can use 1 1/2 tbsp dried
- 2 tbsp Fresh basil can use 1 1/2 tbsp dried
- 2 tsp Granulated garlic
- 2 tsp Granulated onion
- Salt & pepper to taste
Eggplant cutlets
- 3 Medium eggplants sliced cross ways to disks
- 2 cups Plain breadcrumbs
- 3 Eggs, lightly scrambled
- 8 oz Grated Parmesan Reggiano
- Extra basil and oregano to sprinkle on top
- Canola oil for frying
Instructions
- In a large sauce pan place olive oil, onions and minced garlic and set on medium heat til fragrant and onions are translucent, stirring occasionally to make sure not to burn the garlic. Add in the crushed tomatoes and tomato paste, the herbs and granulated garlic and onion, stir and simmer on medium, covered for 1 – 3 hours. The more you simmer the more intense the flavors, but you might have to thin it with ½ cup of water, or you can use red or white wine.
- Preheat oven to 350°F.Dredge eggplant round in egg, allowing excess to drain off before placing in breadcrumb and patting to coat evenly. Place on a plate until you are ready to fry. Once you have enough breaded cutlets you can start frying, but be careful not to burn the cutlets.In a large skillet or frying pan put about a half inch of canola oil to 350° F. I use a candy thermometer to monitor oil. Do not put cutlets in until the oil is hot or they will absorb too much oil. Fry cutlets til browned on one side, about 3 minutes. Flip and fry the other side. Place on paper towels to drain.
- In a 9” square baking dish coat the bottom with tomato sauce, layer eggplant cutlets to overlap across the bottom. Coat top of cutlets with sauce and sprinkle generously with grated cheese. Repeat three more times, layering cutlets, sauce and cheese. Sprinkle with fresh herbs. Bake at 350°F for 45 minutes. The sides should be dark around the edges.
Tried this recipe?Let us know how it was!