EGGPLANT PARMESAN This dish, from Recipes to Remember, was frequently prepared by Barbara Magro’s mother for meatless days, such as Fridays during Lent. The egg-and-breadcrumb-coated eggplant slices, writes Magro, can be sauteed, deep fried or, to avoid the extra fat, baked. If you bake them, oil the baking pan well.Magro prefers grated Romano cheese but you can use Parmesan or another hard cheese. Use 4 cups of your own tomato sauce in the recipe or make Magro’s version below; if you have extra sauce, you can freeze it. Serve the eggplant with fresh Italian bread.Makes 6 to 8 servings.Marinara sauce (see Note 1 below) 2 large eggplants 3 Tbsp. olive oil about 2 cups flour4 eggs 225 gr. (8 ounces) bread crumbs (about 2 cups) 225 gr. (8 ounces) fresh mozzarella, thinly sliced 110 gr. (4 ounces) fresh Romano cheese, gratedPrepare Marinara sauce. Preheat oven to 175ºC (350ºF).Peel eggplant and slice into 1⁄2-cm (1⁄4-inch) thick slices. Heat oil in a large frying pan. Coat both sides of the eggplant slices with flour. In a separate bowl beat 4 eggs and dip in the eggplant slices, coating both sides, then dredge both sides in the bread crumbs.When oil is hot, fry eggplant on both sides until golden brown, adding more oil if needed. (See Note 2 below.) Remove each piece from pan and place on absorbent paper to absorb the oil.In a large rectangular baking pan, begin layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce and the mozzarella. Sprinkle with Romano cheese. Continue to layer until you reach the top of the pan. Top off with sauce, mozzarella and grated Romano.Place eggplant in oven and bake for 20 to 25 minutes.Note 1: Marinara Sauce:Heat about 6 tablespoons olive oil in a large pot, add 8 chopped garlic cloves and brown them. Add 2 chopped onions and saute until translucent. Add two 800-gr. (28-ounce) cans tomato puree and two 400-gr. (15-ounce) cans tomato sauce. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add 8 to 10 leaves fresh basil and 4 teaspoons dried oregano and cook for 10 more minutes. Season to taste with salt, pepper and, if you like, hot red pepper flakes.
Note 2: If deep frying, leave the eggplant slices in the oil for 2 or 3 minutes.
BAKED SPAGHETTI WITH TOMATO SAUCE, WHITE BEANS AND CHEESE This meatless casserole has several elements similar to Magro’s mother’s baked ziti (long tubular pasta) in Recipes to Remember. Hers is composed of cooked pasta mixed with shredded mozzarella, ricotta and meat sauce and baked with a sprinkling of grated Parmesan. Instead of making a meat sauce, I simmer white beans in my tomato sauce. If you want a creamier casserole, spread 1 cup of ricotta cheese on top of the second spaghetti layer before adding the sauce.3 Tbsp. olive oil 2 large onions, chopped 6 large garlic cloves, chopped 11⁄2 tsp. dried oregano 1⁄2 tsp. hot red pepper flakes, or to taste two 800-gr. (28-ounce) cans diced tomatoes, drained and diced one 225-gr. (8-ounce) can tomato sauce 11⁄2 cups cooked white beans or one 400-gr. (15-ounce) can, drained 225 gr. (8 ounces) spaghetti3⁄4 to 1 cup shredded mozzarella cheese 2 Tbsp. grated Parmesan cheese (optional)Preheat oven to 175ºC (350ºF). Heat 2 tablespoons oil in a wide casserole or stew pan. Add onions and saute over medium heat, stirring often, 7 minutes or until lightly browned. Add garlic, oregano and pepper flakes and stir over low heat for 1⁄2 minute. Add tomatoes and tomato sauce. Stir and bring to a boil. Add beans and bring to a simmer. Simmer uncovered over medium heat, stirring often, for about 15 minutes or until mixture is thick. Taste and adjust seasoning.Cook spaghetti uncovered in a large pot of boiling salted water over high heat, lifting occasionally with tongs, about 8 minutes or until tender but firmer than usual. Drain, rinse with cold water and drain well. Transfer to a large bowl.Add 1 tablespoon oil and half the bean mixture and toss to combine.Lightly oil a 2-liter (2-quart) baking dish and add half the spaghetti mixture. Top with half the remaining beans in tomato sauce and 1⁄2 cup shredded mozzarella cheese. Add the remaining spaghetti mixture, the remaining bean mixture and top with the remaining mozzarella cheese. If you like, sprinkle it with Parmesan. Bake uncovered for about 30 minutes or until casserole is hot and cheese browns. Serve from the baking dish.Makes about 6 servings.