Eggplant Parmesan Heros

Eggplant Parmesan Heros
Photo by Mary Ellen Bartley

Ingredients

  • 2 cups vegetable oil
  • 2 cups all-purpose flour
  • 4 12-inch-long loaves Italian bread
  • 3 tablespoons olive oil
  • 2 28-oz cans whole tomatoes in purée
  • 3 ½ cups fine fresh bread crumbs (from firm white sandwich bread)
  • 1 pound fresh mozzarella
  • + 7 more ingredients
    • 2 garlic cloves
    • 1 1 1/4-lb eggplant
    • 1 small onion
    • 2 teaspoons salt
    • 1 cup finely grated Parmigiano-Reggiano
    • 5 large eggs
    • ¾ teaspoon black pepper

Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovere...

View full recipe at Epicurious

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