Jacksonville Illinois
Farmers Market
at Lincoln Square

 

EGGPLANT PARMESAN

  • 2 lb eggplant
  • salt
  • 1 cup flour seasoned with salt and pepper
  • 2 eggs, beaten
  • 1 cup olive oil 
  • 2 cups fresh tomato sauce
  • ½ lb mozzarella cheese (thinly sliced)
  • 1 cup grated parmesan cheese

Cut eggplant in very thin slices. Salt both sides of slices and let stand on paper towels for 30 minutes. Pat dry. Dip each slice in flour and then into beaten egg. Sauté in olive oil until golden brown.

Butter a shallow 2 quart baking dish and spread a layer of tomato sauce on the bottom. Then alternate layers of eggplant, mozzarella, and Parmesan, ending with the cheeses.

Cook 10-15 minutes in 350° oven.

FRESH TOMATO SAUCE

  • ¼ cup olive oil
  • 2 medium onions, sliced
  • 1 carrot
  • 1 stalk of celery, finely chopped
  • 1 clove garlic, minced
  • 2-3 sprigs parsley, finely chopped
  • 2 lb ripe tomatoes, peeled and coarsely chopped
  • 2-3 fresh basil leaves - or 1 tsp. dried
  • ¼ tsp. thyme
  • salt, pepper, pinch of sugar

Heat olive oil; sauté onions, carrots, celery, garlic and parsley until onion is transparent. Add tomatoes, basil, thyme, salt, pepper, and sugar. Simmer covered for about 1½ hours. When fairly thick, force through strainer or food mill. Makes approximately 2 cups.

 

from Audrey Leonard