This is an easy recipe from the Food Network for a delicious Eggplant Parmesan. It calls for red or whtie wine in their original recipe, but of course, if you have Collier Falls Zinfandel on hand that would be my recommendation!
Total Time: 1 hr 10 min
Prep: 20 min
Cook: 50 min
1 medium eggplant sliced
1 egg beaten with 2 tablespoons milk
Dried Italian bread crumbs
6 ounces tomato paste
6 ounces Collier Falls Zinfandel
Pinch dried oregano
Salt and pepper, to taste
1 clove of garlic, crushed
1/2 pound mozzarella, sliced
1 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees F. Slice washed eggplant 1/2-inch thick. Dip slices into the egg mixture and then into the bread crumbs, coat well. Grease a cookie sheet with olive oil. Arrange each slice of coated eggplant in one layer on the cookie sheet and drizzle each piece with olive oil. Bake in the oven for about 15 minutes. Check that the slices are golden brown, turn then and bake for another 15 minutes. They should be browned on both sides. Set aside.
In a small saucepan dilute the tomato paste with wine. A good mix is a can of paste and a can of wine. Add the oregano, salt, pepper, and crushed garlic. In a baking dish arrange browned eggplant slices in 1 layer. Spread 2 tablespoons of sauce on each slice. Layer each eggplant with a slice of mozzarella and sauce until all is used. Top with Parmesan cheese and bake for about 20 minutes. Serve hot.