{"id":505,"date":"2009-03-17T13:58:57","date_gmt":"2009-03-17T21:58:57","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=505"},"modified":"2009-03-17T13:58:57","modified_gmt":"2009-03-17T21:58:57","slug":"eggplant-alla-vincenza","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=505","title":{"rendered":"Eggplant alla Vincenza"},"content":{"rendered":"

Shared by fellow shareholder Veronica Kenausis, granddaughter of Vincenza!<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

2-3 medium eggplant\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>3-4 cups of tomato sauce<\/span><\/span><\/p>\n

6-8 eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Romano cheese (or parmesan)<\/span><\/span><\/p>\n

2-3 cups flour<\/span><\/span><\/p>\n

Salt and pepper to taste<\/span><\/span><\/p>\n

about 2 cups frying oil<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Peel, then slice the eggplants as thinly as possible.\u00a0 <\/span>Beat the eggs in a large bowl, with a small amount of water.\u00a0 <\/span>Put the flour in a separate bowl, season with salt and pepper.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Dip each eggplant round into the egg mixture, shake off excess, then dredge in the flour mixture.\u00a0 <\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Heat oil in large frying pan to about 400 degrees.\u00a0 <\/span>Place battered eggplant rounds in the oil – pan can be crowded, but each round should have enough room to fry evenly.\u00a0 <\/span>Flip rounds over when underside is golden brown (about 3-4 minutes per side, maybe less). Drain on paper towels.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Allow eggplant to cool.\u00a0 <\/span>You can even place fried eggplant in freezer bags and freeze up to one month.<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

When ready to use, layer eggplant in baking dish with sauce of your choice (homemade or jarred, if necessary), starting with a thin layer of sauce on bottom of pan.\u00a0 <\/span>Cover sauce with eggplant rounds, overlapping the edges.\u00a0 <\/span>Cover with another thin layer of sauce, then sprinkle Romano cheese over the layer.\u00a0 <\/span>Continue with eggplant, sauce and cheese until baking dish is full (ending with sauce and cheese).<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Bake in 350 degree oven to meld all flavors, about 40 minutes to an hour. <\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Shared by fellow shareholder Veronica Kenausis, granddaughter of Vincenza! \u00a0 2-3 medium eggplant\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3-4 cups of tomato sauce 6-8 eggs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Romano cheese (or parmesan) 2-3 cups flour Salt and pepper to taste about 2 cups frying oil \u00a0 Peel, then slice the eggplants as thinly as possible.\u00a0 Beat the eggs in a large bowl, with…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":174,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-505","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/505","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=505"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/505\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/174"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=505"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}