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Categories:
eggplant salt flour vegetable oil onion green pepper clove garlic vegetable oil parsley salt pepper tomato sauce Mozzarella cheese eggs Parmesan cheese
Viewed: 89 - Published at: 5 years agoIngredients
- 2 medium eggplant, pared and cut into 1/2-inch slices
- salt and pepper
- 1/2 c. flour
- 1/2 c. pure vegetable oil
- 1/2 c. finely chopped onion
- 1/2 c. chopped green pepper
- 1 clove garlic, crushed
- 2 Tbsp. vegetable oil
- 2 Tbsp. chopped parsley
- 1/2 tsp. salt
- dash of pepper
- 2 (8 oz.) cans tomato sauce
- 4 to 5 oz. sliced Mozzarella cheese
- 2 eggs, slightly beaten
- 3 Tbsp. grated Parmesan cheese
Method
- Dip eggplant slices in flour seasoned with salt and pepper. Brown slices lightly in oil in skillet using no more than 1/2 cup for all slices.
- Drain slices on paper towel.
- Saute onions, green peppers and garlic in 2 tablespoons oil about 5 minutes or until tender.
- Add parsley, salt, pepper and tomato sauce.
- Simmer 5 minutes.
- Spoon half the sauce into large casserole; arrange solid layer of eggplant slices on sauce.
- Top with Mozzarella cheese slices.
- Add 1/2 sauce.
- Top with remaining eggplant.
- Combine eggs and Parmesan cheese.
- Pour over eggplant.
- Bake in a slow oven (325°) 35 to 40 minutes.
