CHEF ISA'S FROM TUSCANY EGGPLANT PARMESAN ENJOY DAN:

            CHEF ISA’S FROM TUSCANY EGGPLANT PARMESAN by CHEF DAN:

Serves a bunch

EGGPLANT:

Thin sliced Parmesan cheese

Grated mozzarella cheese (shredded or chopped into small pieces)

Isa’s Salsa All’aglione (recipe to follow)

DIRECTIONS: (PREHEAT OVEN TO 375 F)

1.   Slice eggplant.

2.   Lightly dust in flour and fry in oil until lightly browned.

3.   Drain to remove excess oil on paper towels.

4.   Cover bottom of baking dish with tomato sauce.

5.   Layer eggplant, tomato sauce, Parmesan cheese, and Mozzarella cheese.

6.   3-4 layers make a good dish.

7.   Be sure to make each layer equal.

8.   Bake at 375 degrees for 30 minutes or until well browned.

SALSA ALL’AGLIONE: (Isa’s Garlic Sauce)

1.   Generously coat bottom of pan with olive oil.

2.   Add 3-4 diced garlic cloves or 4 heaping TBS of chopped garlic and cook until browned.

3.   Watch carefully not to burn.

4.   Add crushed canned tomatoes and simmer for 20 minutes.

5.   Add freshly torn basil and salt to taste.

6.   Cook 10 minutes.

7.   Salt and pepper to taste.

ENJOY DAN:                                                                 BON-APPETITE!!