Recipe: Maddalena’s Eggplant Alla Parmigiana

3 medium-large eggplants, peeled

1 egg

1 cup milk

1/8 teaspoon garlic powder

1/2 teaspoon dried parsley leaves

1/2 teaspoon dried basil leaves

1/2 teaspoon salt

1/8 teaspoon white pepper

Flour

Olive oil

Maddalena’s Marinara Sauce

1 1/2 pounds mozzarella cheese, thinly sliced

1 cup grated Romano cheese

Cut eggplant into 1/2-inch thick rounds. Pile eggplant in colander and let stand 45 minutes. Beat egg with milk, then add garlic powder, parsley, basil, salt and white pepper.

Place flour in shallow bowl or on plate. Heat small amount olive oil in heavy skillet. Flour each slice eggplant, then dip in egg mixture and place in single layer in skillet. Saute until lightly browned. Remove and set aside.

To assemble, line 14 x 11-inch baking dish with 1 cup Maddalena’s Marinara Sauce. Place layer of eggplant on sauce. Cover with mozzarella slices. Add 1/3 cup Romano cheese. Cover with 1 1/2 cups more marinara sauce. Top with layer of eggplant, then cheeses.

Make 1 more layer of marinara sauce, eggplant and cheeses. Cover with foil, supporting with wood picks so foil does not touch cheese.

Bake at 375 degrees 20 to 25 minutes, until heated through and cheese is melted. Cut into squares to serve. Spoon additional marinara sauce over each serving. Makes 12 servings.

Maddalena’s Marinara Sauce

1/2 cup finely grated or ground carrot

1/2 cup minced or ground celery

1/2 onion, minced

2 tablespoons olive oil

2 (28-ounce) cans tomato puree

1/2 puree can water

1/2 teaspoon dried basil

2 or 3 bay leaves

2 teaspoons beef stock base

2 teaspoons sugar

1/2 teaspoon Worcestershire sauce

Dash garlic powder

Salt

White pepper

Carrot, celery and onion can be ground in food processor or minced by hand. Heat olive oil in Dutch oven. Add carrot, celery and onion and cook until lightly browned.

Add tomato puree, water, basil, bay leaves, stock base, sugar, Worcestershire and garlic powder. Season to taste with salt and pepper. Simmer, uncovered, 20 to 25 minutes. Makes 6 cups.