Perfect Pairings: Masseria, Primitivo del Salento, 2007, Puglia, Italy, 234545

Baked Eggplant Parmasan

1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight)
2 eggs, beaten with a fork
1 1/2 cups panko bread crumbs (sun-dried tomato or plain)
2 tablespoons extra virgin olive oil*
1 (25-ounce) jar pasta sauce (roasted vegetable or any variety)
1 cup shredded mozzarella cheese*
1/2 cup shredded parmesan cheese

1. Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs.

2. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes.

3. Increase oven temperature to 475°F. In an 8 x 10-inch oven proof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese.

4. Bake until the cheese melts and turns golden in spots, about 15 minutes.







					Baked Eggplant Parmasan 1 large eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight) 2 eggs, beaten with a fork 1 1/2 cups panko bread crumbs (sun-dried tomato or plain) 2 tablespoons extra virgin olive oil* 1 (25-ounce) jar pasta sauce (roasted vegetable or any variety) 1 cup shredded mozzarella cheese* 1/2 cup shredded parmesan cheese 1. Preheat oven with a baking sheet inside to 375°F. Coat eggplant slices with beaten egg, then bread with panko crumbs. 2. Spread oil on hot baking sheet and place eggplant slices on it in a single layer. Bake 15 minutes, flip and bake another 10 minutes. 3. Increase oven temperature to 475°F. In an 8 x 10-inch oven proof dish, layer pasta sauce, then eggplant, and top with cheeses. Repeat, finishing with cheese. 4. Bake until the cheese melts and turns golden in spots, about 15 minutes.



	Masseria • Torre Bianco • Primitivo del Salento • 2007 • Puglia, Italy • 234545 Grape: Primitivo appearance - bright, clear color : medium purple aroma - subtle flavors (smell + taste) sweetness - dry acidity - round oak - ash fruit - black cherries earth - black pepper body - medium tannins - moderate alcohol - 13% serving notes - decant and allow to breathe for one hour before serving.				• For years Zinfandel was considered to be America's noble grape. But thanks to DNA research conducted by the University of California at Davis, Primitivo was found to be its European twin. It is believed to have been first brought to Southern Italy by the Greeks. Like Zinfandel, its popularity grew as a grape used for blends. But since the 1970's it has achieved a sort of cult status as an inexpensive, yet delicious, wine. In an interesting about face, many Italian winemakers, aware of the grape's American success, have started labeling their own version as Zinfandel.