This lovely eggplant parmesan is made with a fine selection of red wine and extra virgin olive oil. You will need the following ingredients,
Ingredients:
1. One eggplant cut into slices.
2. Eleven tablespoons of Muir Glen organic tomato paste.
3. Sixteen tablespoons of Kraft finely grated parmesan cheese.
4. 3/4th cup of Vistorta Merlot red wine.
5. Half a teaspoon of Michele Ferante wild dried oregano.
6. Meijer Italian bread crumbs, dried.
7. Eight ounces of processed mozzarella cheese, cut into slices.
8. Extra virgin olive oil.
9. A clove of garlic, chopped.
10. One medium sized egg whisked in with six teaspoons of fresh milk.
11. A pinch of salt and ground black pepper.
Preparation:
1. Power on the oven and preheat it to 400 degrees Fahrenheit. Immerse the eggplant slices into the egg and milk mix and then coat it well with the dried/toasted breadcrumbs. Now take a cookie tray and coat the base of the tray with extra virgin olive oil. Place the slices of eggplant on the cookie tray and then lightly splash extra virgin olive oil on top of the eggplants.
2. Place the cookie tray in the oven and let it bake for about fifteen minutes or till the eggplants turn a soft brownish color. Now take the tray out and turn the eggplants over to the other side. Place the tray back in the oven and bake for another fifteen minutes or till brown. Transfer the eggplant slices to a separate dish and leave aside.
3. Now take a deep saucepan and add in the Muir Glen paste along with the Merlot red wine. Mix both together and then add in the garlic, ground black pepper, wild dried oregano, and salt. Mix all the ingredients together. Now take an oven safe casserole dish and place the eggplants in it. Spoon out six teaspoons of the sauce mixture onto each eggplant slice and then top it with mozzarella cheese, followed again by a topping of the sauce and finally top it off with the kraft grated parmesan cheese. Place the baking dish in the oven and bake the eggplant parmesan for about 20 minutes or till the cheese begins to melt over.Your eggplant parmesan dish with red wine is now ready. Tastes best when served hot/warm.
