Tempe Parmigiano

Tempe Parmigiano
(Indonesian/Italian)
ingredients:

deep fried tempeh
tempe
eggs
panco
whole grain white flower
olive oil (or your favorite frying oil)

mozzarella cheese

marinara sauce
3 - 28 oz. cans whole tomatoes
1 - onion
3 - stalks celery
 plenty of garlic
1/2 cup parsley
oregano
basil
olive oil
salt
pepper
hot pepper


deep fried tempeh
cut tempeh into 1.5 x 3 x 0.25 inch slices
- cut a standard block into 4 pieces then slice them in half
beat eggs
dip slices in flour then in egg then in panco
place on wax paper, or directly in hot fry oil
deep fry for 3 minutes in 350 deg F. oil, or till browned.



marinara sauce
finely chop onion, celery, parsley, and garlic
- i put them all in a food processor and process
saute the above finely chopped veggies in olive oil over low to medium heat in a covered heavy bottom stock pot or frying pan until well cooked
chop tomatoes
mince hot pepper
crush or chop oregano and basil
add tomatoes, oregano, basil, salt, pepper, and hot pepper to pot
bring to boil and simmer for 30 minutes uncovered


final assembly and baking:
at home I like to bake this in an iron frying pan
cover bottom of pan with marinara sauce
arrange deep fried tempeh
cover to taste with marinara sauce
cover this with sliced mozzarella
bake at 350 deg. F. for 30 minutes or until cheese is browned