Eggplant, sauce used to make classic dish


October 03, 2001|By Ellen Hawks | Ellen Hawks,SUN STAFF

Mary Ellen Psaltis of Olympia, Wash., requested an Eggplant Parmesan recipe that, she wrote, "was printed in the Esquire magazine some 20 years ago. It was a World's Best Recipe by Walter Mondale and apparently the sauce was superb."

Kathleen S. Kosinski of North East responded. "I don't have Mondale's but I do have Frank Sinatra's and, I must say, it is delicious. Given on daytime TV by his wife, Barbara."

Eggplant Parmesan

Serves 6


2 tablespoons vegetable oil

1 clove garlic

1/4 teaspoon oregano

1/3 cup tomato paste

1/2 teaspoon salt

1/4 teaspoon black pepper

one 14 1/2 -ounce can peeled tomatoes

1/4 cup parsley flakes

1 bay leaf


1 large globe eggplant, sliced

1 large egg

1/4 cup flour

1/2 teaspoon salt

6 to 8 tablespoons olive oil

nonstick spray

6 ounces grated mozzarella

To make the sauce, mix sauce ingredients and simmer 30 to 45 minutes.

Dip eggplant slices in egg, then in flour mixed with salt. Saute slices in olive oil, 3 minutes on a side. Add more oil between batches. Drain finished slices on paper towels. Spray 13-inch-by-9- inch-by-2-inch baking dish with nonstick spray. Spoon a layer of sauce on bottom, just to cover. Top with a layer of eggplant and another layer of sauce. Top with half of mozzarella. Repeat, finishing with layer of cheese on top. Bake in preheated 400-degree oven 20-25 minutes, until the top is browned and bubbly.

Tester Laura Reiley's comments: "This is a great and simple recipe for a classic Italian dish. I would suggest slicing the eggplant, sprinkling the slices with a little salt and then draining the slices of liquid for 30 minutes on paper towels before dipping them in the egg. They release some of their liquid this way, as well as any bitterness. The sauce is delicious, but I would use 1/8 cup fresh chopped Italian parsley instead of dried."

Recipe requests

Iris A. Mink, of New Tazewell, Tenn., is seeking help in finding a chicken casserole "that is baked in the oven and has canned peaches and a batter like you would find in a cobbler. It was in the '50s and may have come off a can of Carnation Cream or another source. I would certainly appreciate it."

John and Mary Schissler of Baltimore write: "Please! We would like to have the recipe for the Poorman's Crab Cake that is made from either zucchini or squash without any crab meat added."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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