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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando 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. Heat olive oil in a heavy skillet and brown eggplant slices a few at a time. Remove 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. Cover each 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 the fettucini. 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. Cook 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 slices. Recipe serves 6. Enjoy with our 2005 Pinot Noir.

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