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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 1 clove garlic
- 1/4 c. olive oil
- 1 tsp. basil
- 1 can puree
- 1 tsp. pepper
- 1/2 tsp. salt
- 1 can water (from puree can)
- minced fresh parsley
Method
- Brown garlic in oil.
- Add puree, spices and water.
- Cook slowly for 1 to 2 hours.
- While sauce is cooking, prepare eggplant.
- Slice 1 large eggplant thin and dust each slice with flour.
- Beat 4 eggs with 1/2 cup milk.
- Dip each slice of eggplant in egg.
- Fry each slice slowly in oil on each side.
- Remove and drain on paper towels.
- When done, line a 9 x 13-inch pan with sauce.
- Place eggplant over bottom and sprinkle with Romano cheese and grated Mozzarella cheese.
- Keep doing this, alternating layers.
- Top with sauce and cheese.
- Bake at 350° for 1 hour.
