*  Exported from  MasterCook II  *

                       Marian's Eggplant Parmesean

Recipe By     : Art of Italian Cooking & Marian Russell
Serving Size  : 4    Preparation Time :2:00
Categories    : Main Dishes                      Ethnic - Italian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Kilogram      Aubergine (Eggplant) -- (3 medium-sized)
 800      Grams         Tomatoes,Canned -- (2 15-ounce cans)
   4      Tablespoons   Olive Oil
   2                    Onions,Sliced
     1/2  Teaspoon      Sugar
   1      Clove         Garlic
   1      Sprig         Basil,Fresh
     1/2  Teaspoon      Salt (+pepper to taste)
     1/2  Cup           Olive Oil
   1      Clove         Garlic,Crushed
   4      Tablespoons   Wine Vinegar
     1/4  Teaspoon      Salt
 100      Grams         Pecorino Cheese,Grated -- (3 1/2 ounces)
 100      Grams         Parmesan Cheese,Grated -- (3 1/2 ounces)
 200      Grams         Mozarella,Sliced thin -- (7 ounces)

1)  Cut the eggplant into 3/4 inch slices.  Salt the slices and place them in a colander to drain for 30 minutes.

2)  While the eggplant is draining, prepare the tomato sauce.  Fry the sliced onion and garlic in the oil for about 5 minutes.  Add the basil.  Add the tomatoes and simmer until the tomatoes are cooked to a thick sauce (about 45 minutes).  Stir frequently.  Add sugar, salt and pepper to taste.  Stir well and simmer for 15 minutes more.

3)  Prepare an Italian dressing using the olive oil, crushed garlic, salt and vinegar.  Rinse the salt off the eggplant, dry it with paper towels and place it in a bowl with the salad dressing, tossing the slices to coat them with the marinade.  Marinate the eggplant for at least 30 minutes.

4)  Broil the eggplant slices under low flame until one side is golden brown, then turn and broil the other side for 5 minutes.  Arrange the broiled slices in a heat-proof dish, topping each layer with some of the tomato sauce and a sprinkling of the grated cheeses and ending with a mixture of the grated cheeses and Mozarella slices.

5)  Bake for 10-15 minutes at 180° C (350° F) until mozarella is melted and slightly browned..

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