Southern Living - Farmers Market Cookbook by The Editors of Southern Living

Author:The Editors of Southern Living
Language: eng
Format: epub
Publisher: Oxmoor House
Published: 2016-10-06T16:00:00+00:00

3 large eggs

1½ cups Italian-seasoned breadcrumbs or panko (Japanese breadcrumbs)

¼ cup grated Parmesan cheese

2 large eggplants, cut into 18 (½-inch-thick) slices

3 Tbsp. olive oil, divided

½ cup grated Parmesan cheese, divided

1 (8-oz.) package shredded mozzarella cheese, divided

3 cups Pasta Sauce

1. Whisk together eggs and 3 Tbsp. water until blended.

2. Combine breadcrumbs and ¼ cup Parmesan cheese.

3. Dip eggplant slices into egg mixture; dredge in breadcrumb mixture. Preheat oven to 375°.

4. Cook eggplant, in 3 batches, in 1 Tbsp. hot oil (per batch) in a large skillet over medium heat 4 minutes on each side or until tender.

5. Arrange one-third of eggplant in a single layer in a lightly greased 11- x 7-inch baking dish. Sprinkle with 2 Tbsp. Parmesan cheese and ½ cup mozzarella cheese. Repeat layers twice. Spoon 3 cups Pasta Sauce over top.

6. Bake, covered, at 375° for 35 minutes. Uncover and sprinkle with remaining ½ cup mozzarella cheese and remaining 2 Tbsp. Parmesan cheese. Bake 10 more minutes or until cheese melts. Yield: 8 servings.

Pasta Sauce

Prep: 15 min.

Cook: 2 hr., 10 min.

2 small onions, chopped

4 garlic cloves, chopped

¼ cup vegetable oil

2 (28-oz.) cans diced tomatoes, undrained

2 (12-oz.) cans tomato paste

¼ cup sugar

2 Tbsp. dried Italian seasoning

1 Tbsp. salt

1 Tbsp. dried basil

2 tsp. black pepper

1 tsp. dried crushed red pepper

1. Sauté onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes or until onion is tender. Stir in 8 cups water and remaining ingredients. Bring to a boil; reduce heat, and simmer, stirring often, 2 hours. Divide into 1 cup portions; set aside 3 cups for Eggplant Parmesan, and freeze remaining portions. Yield: 12 cups.

Ragoût of Mushrooms With Creamy Polenta

If you don’t have port, it’s okay to substitute your favorite red wine in this dish. Look for polenta in the gourmet or international section of the grocery store. When cooking polenta, don’t let it boil, or it will spatter.

Prep: 15 min.

Cook: 13 min.

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