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tomato puree tomato paste parsley sweet basil oregano garlic salt flour eggs bread crumbs extra-virgin olive oil Mozzarella cheese Parmesan cheese
Viewed: 44 - Published at: 8 years agoIngredients
- 40 ounce Tomato puree
- 1 Tbsp. Tomato paste
- 1 Tbsp. Parsley, minced
- 1/2 tsp Sweet Basil, grnd
- 1/2 tsp Oregano, grnd
- 2 x Garlic cloves, minced Salt and pepper, to taste
- 1 lrg Aubergine Salt as needed
- 1 c. Flour
- 3 x Large eggs, beaten
- 2 c. Bread crumbs
- 3/4 c. Extra virgin olive oil
- 8 ounce Mozzarella Cheese, shredded
- 1/2 c. Parmesan cheese, grated
Method
- Combine first eight ingredients and heat over medium heat for about 20 min.
- Be careful, not to scorch.
- Reserve.
- Place 1/2" sliced aubergine on rack; sprinkle lightly with salt.
- Let stand for about 20 min so bitter juice can run off.
- Rinse each slice and pat dry.
- Coat each slice with flour; dip in egg; then coat lightly with bread crumbs.
- Heat oil in heavy skillet (oil should be 1/2" deep).
- When oil is warm, add in aubergine slices.
- Heat 2 min on each side or possibly till soft and golden brown.
- Reserve slices on paper toweling to absorb excess oil.
- Place about 1/2" reserved tomato sauce over bottom of baking dish sprayed with cooking spray.
- Place aubergine in layers in dish; sprinkle each layer with cheeses, alternate layers till all ingredients are used, reserving a little of each cheese for top.
- Cover lightly with remaining sauce and reserved cheeses.
- Bake at 325F.
- for 30 min.
