Eggplant Parmesan (Pines of Rome)
unpeeled, sliced 1/2 inch thick
up to 1 cup
|For the sauce|
salt and black pepper
|For the eggplant|
Dip the eggplant slices in the egg, then in the flour.
Pour enough soybean oil into a large frying pan to come an inch up the side.
Fry the eggplant slices for about 3 minutes on each side.
In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.
Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.
Bake for about 5 minutes in a 500-degree oven.
To make the sauce, sauté the garlic in the olive oil.
When it starts to turn golden, add the tomatoes with their juice.
Break each tomato in half with a knife.
Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf.
Let boil for another 2 minutes.
Remove from the heat and allow to stand for 5 minutes.
Slice the baked eggplant into squares.
Place on plates and top with ladles of the sauce.
Top with grated Parmesan, if desired.