Crinella Family Cookbook
Our Grandparents' Favorites
If you'd like to receive notification about updates to
our site, please submit your email address.|
Other Breads ETC
Odds & Ends
Brunch or Luncheon Dishes
Italian Sauce Recipes
Lower Fat Recipes
Slow Cooker Recipes
Table of Contents
Lentil Vegetable Gratin
Broiled Marinated Vegetables
Cannellini Beans a la Genovese
Sauteed Potatoes and Onions
Quick Eggplant Special
New Potatoes and Green Beans
Green Tomato Parmigiana
Easy Tomato Sauce
Oven Dried Tomatoes
Roasted Onions Abruzzi
Roasted Pears and Onions
Eggplant Parmigiana a la Francis Crinella
3 small eggplants, large enough to cut into four 1-inch slices
1 pound, mozzarella cheese, sliced thin
1/2 cup Parmesan cheese
1 can (about 15 ounces), unseasoned bread crumbs
2 eggs, thoroughly beaten
2 cups olive oil
1 white onion, finely chopped
2 medium garlic cloves, finely chopped
1/4 cup, parsley, finely chopped
1/2 cup, fresh sweet basil leaves (or 1 teaspoon dry basil)
2 small (about 12 ounce) cans, tomato sauce
2 small (about 8 ounce) cans, tomato paste
1/2 cup, Marsala sherry
6 tablespoons, salt
1/4 teaspoon white pepper
1 1/2 pounds, fresh fettucini
12 quarts, water
Sprinkle eggplant slices with salt on both sides and spread on breadboard
for 30 minutes.
Wash and pat slices dry with paper towel.
Dip each slice
in the beaten egg, then coat on both sides with bread crumbs.
oil in a heavy skillet and brown eggplant slices a few at a time.
slices and place on paper towels to absorb excess oil.
Add more oil to
skillet as necessary to brown all slices.
While eggplant is draining, brown onion, garlic, parsley and chopped basil
in a clean skillet, using remaining olive oil, until onions are clear.
Add tomato sauce, tomato paste, and sherry.
Add mushrooms and
seasonings. Allow to simmer for an hour, or the length of time necessary
to finish draining the eggplant.
Spread some sauce on the bottom of a baking dish large enough to contain
the 12 eggplant slices, then add the slices to the dish.
eggplant slice with a slice of Mozzarella, then spread two or three
tablespoons of the sauce over each slice.
Sprinkle with Parmesan cheese.
There should be about half of the sauce mixture left over--enough to coat
Bake for 30 minutes at 350 degrees, or until Parmesan cheese on top of
eggplant is brown and bubbling.
Cool for 15 minutes.
While eggplant is
cooling, plunge fresh fettucini into 12 quarts of boiling water.
until tender, about 5 or 6 minutes (longer for commercial dried pasta).
Add remaining sauce to fettucini, mix, and serve on side of two eggplant
LOWER CALORIE VERSION:
You can also reduce the calories and preparations time of this dish substantially,
by not breading and frying the slices. After putting some sauce into the bottom
of the baking dish, just use the dry, raw eggplant slices and follow the recipe.
Bake about 45 minutes. This is just wonderful and much easier.
Recipe serves 6.
Enjoy with our
2006 Pinot Noir.