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Nielsen-Massey Vanillas’s Organic Eggplant Parmesan

This recipe is easy to make and is a great recipe for the entire family to enjoy during the holidays or any time of the year! The special secret to the sauce is in the vanilla! It adds a marvelous flavor to the sauce!

Recipe taken from Nielsen-Massey Vanillas A Century of Flavor Cookbook

Nielsen-Massey Vanillas’s Organic Eggplant Parmesan

Ingredients:

• 2 organic (black beauty) eggplants
• Sea salt
• 1 cup finely diced organic yellow onion
• 3 organic garlic cloves, minced
• 2 tablespoons organic extra-virgin olive oil
• 1 (28-ounce) can diced organic tomatoes
• 1 (6-ounce) can organic tomato paste
• 1 (29-ounce) can organic tomato sauce
• 1 teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
• ¼ teaspoon cinnamon
• 2 tablespoons dried organic Italian seasoning
• 1 bay leaf
• ½ teaspoon sea salt
• ½ teaspoon pepper
• 5 free range organic eggs
• 1 cup organic unbleached all-purpose flour
• 2 cups plain dry organic bread crumbs
• 1 cup (4 ounces) freshly grated organic Parmesan cheese
• 2 teaspoons dried organic parsley
• 1 pound organic provolone cheese, sliced
• ½ cup (2 ounces) freshly grated organic Parmesan cheese

Serves: 6 to 8

Directions:

Peel the eggplant and cut crosswise into ¼-inch-thick slices. Arrange in a single layer over a paper towel-lined baking sheet. Sprinkle with salt to sweat.

Sauté the onion and garlic in olive oil in a large saucepot until translucent. Stir in the tomatoes, tomato paste, tomato sauce, vanilla extract, cinnamon, Italian seasoning, bay leaf, ½ teaspoon salt and the pepper. Simmer, covered, for one hour, stirring occasionally. Remove the bay leaf.

Beat the eggs lightly in a shallow dish. Combine the flour, bread crumbs, 1 cup Parmesan cheese and the parsley in a shallow dish and mix well. Dry the eggplant slices with paper towels. Dip each slice into the eggs and then dredge in the bread crumb mixture to coat. Place on a baking sheet coated with nonstick cooking spray. Spray both sides of the eggplant slices with nonstick cooking spray. Broil on high for 2 to 3 minutes, turning when the bread crumbs turn golden brown.

Preheat oven to 350 degrees. Coat a medium casserole with nonstick cooking spray. Cover the bottom of the dish with a small amount of the tomato sauce. Layer the eggplant, provolone and remaining sauce until all the ingredients are used, ending with the sauce. Sprinkle ½ cup Parmesan cheese over the top. Bake for 30 minutes or until all the cheese begins to brown. Remove from the oven and let stand for 10 minutes.

Note: Sweating with salt removes the bitterness and moisture from the eggplant.