Carmela Soprano's Eggplant Parmigiana

In Canada we recently celebrated Thanksgiving.

Here in Winnipeg we just had a few snow flurries.

Christmas is on its way.

It's time to get ready for winter and family dinners.

Artie's The Sopranos Family Cookbook has something from almost everybody.

Including his missus, Charmaine.

Along with a page on party tips and a menu, she gave a few recipes

in her chapter Cooking for the Whole Famiglia.

Frankly, I like her recipes better than the recipes in Artie's chapter.

And I hope you'll enjoy them, too.

Just so you know:

This recipe calls for 2 1/2 Cups of Marinara Sauce.

A few days before making Eggplant Parmigiana make a double recipe of the sauce 

and serve half with your favorite pasta.

Refrigerate the leftover sauce and have it ready for this recipe.

The gang will never know they are eating leftovers.

Also...

After you've constructed the layers in the 9 x 13 pan, you can cover the casserole and refrigerate it overnight.

Remove it from the refrigerator about 30 minutes before baking.

                        Eggplant Parmigiana

Serves 6

Trim the ends from

2 medium eggplants (about 1 pound)

Cut them in 1/4 inch slices.

Place the slices in a colander or on a large cookie sheet.

Sprinkle them with 

salt

Let drain for 30 minutes to remove bitterness.

Rinse the eggplants and pat dry.

In a large deep skillet pour

1/2 inch oil (olive or vegetable)

Heat over medium heat and fry the slices in a single layer, turning once.

Drain on paper towels.

Preheat the oven to 350º

Have on hand 

2 1/2 Cups of Marinara Sauce

8 ounces mozzarella, thinly sliced

1/2 Cup grated Parmesan or Romano cheese

In a 9 x 13 inch pan spread a thin layer of about 1/3 the Marinara sauce.

Make a layer of half of the eggplant slices. 

Top with a layer of 1/2 the mozzarella slices.

Add another layer of 1/3 of the sauce.

Sprinkle over that 1/2 of the grated cheese.

Repeat the layering of eggplant, mozzarella and sauce.

Sprinkle over that the remaining 1/2 of the grated cheese.

Bake for 45 to 60 minutes, until the mozzarella is melted.

Let stand 10 minutes before serving.

Would I make Eggplant Parmigiana again?

Sure.

It's great when you've invited vegetarian guests.

And non-vegetarians love it, too.

One recipe down.  Seventy-four more to go.