{"id":509,"date":"2009-03-17T14:01:11","date_gmt":"2009-03-17T22:01:11","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=509"},"modified":"2009-03-17T14:01:11","modified_gmt":"2009-03-17T22:01:11","slug":"eggplant-parmesan","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=509","title":{"rendered":"Eggplant Parmesan"},"content":{"rendered":"

From we called it Macaroni, an American heritage of Southern Italian cooking<\/em>, <\/span><\/p>\n

By Nancy Verde Barr<\/span><\/span><\/span><\/p>\n

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

1 medium eggplant, about 1 \u00bc lbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 \u00bd cups tomato sauce<\/span><\/p>\n

salt and pepper\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>4 large eggs<\/span><\/p>\n

olive oil\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>2 TBSP Parmesan cheese<\/span><\/p>\n

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

1.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Peel the eggplant and cut it into paper-thin slices.\u00a0 <\/span>Place in a colander, salting each layer, and place a plate and weight on top.\u00a0 <\/span>Let sit at least 1 hour to draw out the water.\u00a0 <\/span>Dry with paper towels and squeeze gently but firmly with your hands to remove excess liquid.<\/span><\/span><\/p>\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Beat the eggs, salt, and pepper together in a pie pan.\u00a0 <\/span><\/span><\/span><\/p>\n

3.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span>Pour a little over \u00bc inch oil in to a 10 or 12 inch frying pan.\u00a0 <\/span>Heat the oil to 375F.\u00a0 <\/span>Working with a few slices at a time, dip the eggplant into the egg, hold up to drain off excess egg, and slide into the hot oil.\u00a0\u00a0 <\/span>Cook a few seconds on each side, removing as soon as slightly golden.\u00a0 <\/span>Drain on paper towel or brown paper bags.<\/span><\/span><\/p>\n

4.\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/strong>Layer the cooked eggplant and tomato sauce into an ovenproof shallow pan or dish. Sprinkle the cheese over the top layer and bake in a 400F oven 10 minutes.\u00a0 <\/span>Serve hot or at room temperature.<\/strong><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From we called it Macaroni, an American heritage of Southern Italian cooking, By Nancy Verde Barr \u00a0 1 medium eggplant, about 1 \u00bc lbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 \u00bd cups tomato sauce salt and pepper\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 4 large eggs olive oil\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 2 TBSP Parmesan cheese \u00a0 1.\u00a0\u00a0\u00a0\u00a0\u00a0 Peel the eggplant and cut it into paper-thin slices.\u00a0 Place in a…<\/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-509","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/509","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=509"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/509\/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=509"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}