THE MAGIC RECIPE: Eggplant Parmesan alla Scalini’s
1 cup of flour
6 eggs, beaten
4 cups fine Italian bread crumbs, seasoned Olive oil for saute'ing
8 cups of marinara sauce*
1/2 cup of grated Romano cheese
1/2 cup of grated Parmesan cheese
1/2 lbs of Mozzarella cheese shredded 2 cups of Ricotta cheese
3 tablespoons of olive oil
8 cups chopped tomatoes (fresh or canned)
1 cup onions chopped
1/2 cup of fresh chopped parsley
1 teaspoon of oregano
1 teaspoon of crushed red pepper
1/8 cup of fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary
One teaspoon salt
One teaspoon black pepper
Lightly saute' the onions in olive oil in large pot for a few minutes.
Add garlic and saute' another minute.
Add tomatoes and bring sauce to boil, then turn heat to low.
Add remaining ingredients, stir, cover and let simmer for one hour, stirring occasionally.