Peel and slice eggplants. Dip each slice into beaten eggs; then, into flour, scantly salted. Brown each side in olive oil on medium heat. Do not overcook! Layer eggplant with Parmesan cheese in casserole. Sauté gently celery, pepper, and onion. Lay over eggplant. Blend tomatoes and garlic and pour over other ingredients. Bake at 350° for 20-30 minutes. Do not overcook.
Serves 4
Ingredients
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2 eggplants (large)
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2 Eggs, beaten
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1 cup flour, salted
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olive oil
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1 package Parmesan cheese
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1 cup diced Celery
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1 sliced red pepper
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1 sliced red onion
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1 clove garlic, minced
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1 tomato, diced (large)
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