Eggplant Parmigiana

By Tammy Ford and John Klueh

1 to 1 _lbs eggplant - Conrad Hambley Fann (BRFM)

2 eggs - Schacht Faun (BRFM)

1 Tbls. H20

1 c. bread crumbs

1 c. parmesan cheese

1 tsp. salt

1/8 tsp pepper Oil

Fresh tomato sauce - Tammy's home canned

lb mozzarella cheese

1 c. crumbled Fromage A Trois goat cheese - Capriole (BRFM)

Fresh Tomato sauce:

(Makes 8 cups)

9 cups peeled, chopped ripe tomatoes - my garden

4 tablespoons olive oil

1/3 finely chopped onion - Jackson's produce (BRFM)

2 gloves garlic or more - Jackson's Produce (BRFM)

1 tsp. oregano

4 Tbls. fresh basil - my garden

1 Tbls fresh parsley - my garden

1 teaspoon salt

Method:

Peel and slice the eggplant. Beat the eggs and water together and place in a shallow dish. Mix the crumbs, parmesan cheese, salt, and pepper and place them in another shallow dish. Dip the eggplant slices in the eggs, then in the crumb mixture, coating both sides.

Heat a small amount of oil (about 1/8 in deep) in a large frying pan over medium heat. Add the coated eggplant slices and fry, turning once, until brown on both sides, drain on paper towels.

Place two layers of tomato sauce, eggplant, mozzarella and goat cheese in that order, in a shallow 2 quart baking dish. Bake uncovered, at 350 degrees for 20-30 minutes or until the sauce is bubbly and the cheese melts.

Method (tomato sauce):

Peel and chop enough tomatoes to make 9 cups set aside.

Heat 2 Tbls oil in a 4 quart pot. Add the onion and garlic and saute over medium heat until soft. Add the tomatoes, remaining olive oil, oregano, parsley, basil, and salt. Cover and simmer for 15 minutes. Remove the cover raise the heat slightly and cook uncovered stirring occasionally, until thick - 30 - 45 minutes. Correct the seasoning.

Notes: Adapted from the Wilson Faun Country Cookbook Lexington, MA