While Western or American eggplant, the dark purple range is easily ready year round, peak season is late summer straight through early fall. The market are filled with the freshest product and the prices are generally a small less than other times of the year. Slabs of eggplant hit the grill, and delicious casseroles and side dishes find their way on to the dining table. Astounding international recipes come out and the exotic and delicious dishes from cuisines around the world are created. Among the most beloved recipes to make its way out of the formula box is eggplant Parmesan; and the numerous variations of this classic dish.
In this formula lean ground beef is sauteed with onion and garlic until the beef is browned. The beef compound is combined with whole tomatoes, tomato paste, granulated sugar, dried oregano, dried basil, sea salt, fresh ground black pepper and water. The sauce is simmered for 20 minutes to blend flavors, sacrifice and thicken. Meanwhile slices of eggplant are breaded and lightly fried in oil to crisp and brown. Casserole style dish is built by layering eggplant with homemade tomato sauce and mozzarella cheese. The dish is baked until golden brown.
Eggplant Parmesan with Ground Beef Onion and Garlic
1 pound Lean Ground Beef
1/2 cup Yellow or White Onion, chopped
1 large Garlic Clove, minced
1-1/2 cup Whole Canned Tomatoes, drained but support juice
1 (6 ounces) can Tomato Paste
1 tablespoon Granulated Sugar
2 teaspoon Dried Oregano
1 teaspoon Dried Basil
1-1/2 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
1 cup Cold Water
2 Large Eggs
1 tablespoon Cold Water
1 large Eggplant, peeled & cut into 1/2" slices (at least 6 slices)
3/4 cup Fine, Dry Plain Bread Crumbs
1 (6 ounces) package Mozzarella Cheese, thinly sliced
1-1/4 cup grated Fresh Parmesan Cheese
1. Preheat the oven to 325 degrees F.
2. In a large skillet, cook the ground beef and saute the onion, until the meat has browned on all sides.
3. Drain completely.
4. Add the garlic, tomatoes, tomato paste, sugar, oregano, basil, salt, pepper and water.
5. Mix well and bring the compound to a boil.
6. Reduce the heat and simmer, uncovered for 20 minutes, stirring occasionally.
7. In a shallow bowl, integrate the eggs and 1 tablespoon water.
8. Beat well.
9. Dip the eggplant slices into the egg compound and coat with bread crumbs.
10. Fry in hot peanut oil until golden brown, drain on paper towels.
11. Cut each slice of Mozzarella in half.
12. Cut each half diagonally to form 2 triangles.
13. Grease a shallow 2 quart casserole dish with nonstick cooking spray.
14. Layer half of each of eggplant, the meat sauce and cheese in the casserole dish.
15. Repeat the layers, omitting the cheese.
16. Add the rest of the reserved liquid.
17. Bake for 30 minutes in the preheated oven.
18. Add the remaining Mozzarella and Parmesan cheese to the top of the casserole.
19. Bake for an added 10 to 15 minutes or until the cheese is melted and bubbly.