Scalini’s Eggplant Parmesan

Scalini’s Marinara Sauce

1 bulb garlic, finely chopped
3 T olive oil
8 C tomatoes, chopped
1 C onion, chopped
1/2 C parsley, finely chopped
1/8 C basil, finely chopped
1 t dried oregano
1 t crushed red pepper
1/8 t thyme
1/8 t rosemary
1 t salt
1 t black pepper

In large pot, lightly sauté onions in olive oil for a few minutes.
Add garlic and sauté another minute.
Add tomatoes, bring sauce to a boil, and turn heat to low.
Add remaining ingredients.
Cover and simmer one hour, stirring occasionally.

Scalini’s Eggplant Parmesan

3 medium eggplants
1 C flour
6 eggs, beaten
4 C Italian breadcrumbs
1/2 C olive oil
8 C Scalini’s marinara sauce
1/2 C grated romano cheese
1/2 C grated parmesan cheese
1/2 lb shredded mozzarella cheese
2 C ricotta cheese

Wash eggplant and slice into 1/4 inch slices.
Salt eggplant slices.

Place between layers of towels.
Place a heavy weight on top for an hour.
Dip eggplant into flour, then egg, and coat with breadcrumbs.
Heat olive oil and saute until golden brown.
Mix ricotta, parmesan, and romano.

In 9x13 baking dish, alternate layers of marinara, eggplant, and cheeses.

Cover with shredded mozzarella and bake for 25 minutes at 375.
Let stand 10 minutes.

Kat Grosshaupt

This is supposed to bring about labor;

Mom and Dad made it for me during both pregnancies.