Main Course Recipes : Eggplant Parmesan

Ingredients :

6 Roma or plum tomatoes, chopped
1 onion, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup black olives, sliced
1 green pepper, chopped
3 - 4 stalks celery, chopped
2 garlic cloves, minced
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 tsp. hot sauce
Salt and pepper to taste

In a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.

Tips : How can you improve on near perfection?

Eggplant Parmesan

3 - 4 large eggplants sliced into 1-inch pieces
1 cup flour
4 eggs, beaten
1 and 1/2 cup seasoned breadcrumbs
1/2 cup fresh parsley, minced
1 tsp. ground oregano
1 cup Parmesan cheese, grated
Salt and pepper to taste
1 32-oz jar spaghetti sauce
2 cups mozzarella cheese, shredded
8 oz. pasta noodles cooked to make about 4 cups

Dredge eggplant slices through flour and then beaten eggs. Combine breadcrumbs, parsley, oregano, Parmesan cheese and salt and pepper. Dredge eggplant through breadcrumb mixture. Spray a large shallow baking dish with non-stick cooking spray. Place eggplant slices in baking dish. Bake for 30 minutes at 350 degrees. Remove from oven and pour spaghetti sauce over eggplant and sprinkle with mozzarella cheese. Bake an additional 10 - 15 minutes at 350 degrees. Serve over hot pasta.

Tips : Use your favorite egg substitute and low fat cheese.