 | | Directions |
- Cut eggplants into rounds, approximately 1/2 inch wide, peeled or unpeeled.
- Sprinkle with salt and leave to drain in colander for at least 1 hour.
- In a medium saucepan, heat oil and add onion.
- Cook over medium heat until translucent, 5-8 minutes.
- Stir in garlic and tomatoes (add 3 tablespoons of water if using fresh tomatoes).
- Season with salt and pepper.
- Add basil or parsley.
- Cook 20-30 minutes.
- Purée in a food processor.
- Pat eggplant dry with paper towels.
- Place flour in a flat pan and toss eggplant to coat.
- Heat 2 tablespoons of oil in a large frying pan.
- Add one layer of eggplant and cook over low-medium heat with the pan covered until soft and lightly browned.
- Turn and cook the other side.
- Remove from pan to a paper towl and repeat with remaining slices.
- Preheat oven to 350°.
- Grease a 9x11 baking dish.
- Spread a small amount of the tomato sauce on the bottom of the pan. (approximately 1/2 cup.)
- Cover with a layer of eggplant.
- Sprinkle with parmesan and season with salt and pepper.
- Cover with a layer of mozzarella.
- Spoon on more tomato sauce and repeat until all ingredients are used, ending with tomato sauce and a sprinkling of parmesan cheese.
- Drizzle with olive oil and bake for 40-45 minutes or until cheese is golden brown and bubbly.
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Prep Time: 1 hour
Cook Time: 45 minutes
Container: 9x11 baking dish
|  | | Ingredients | | | |
| - | | 2 pounds eggplant (2 medium sized) |
| - | | 1 cup flour for coating |
| - | | 2 tablespoons oil for frying (canola or olive oil) |
| - | | 1/2 cup parmesan cheese |
| - | | 2 cups mozzarella cheese, sliced thin |
| - | | salt and pepper to taste |
| - | | TOMATO SAUCE |
| - | | 4 tablespoons olive oil |
| - | | 1 medium onion, finely chopped |
| - | | 1 clove garlic, finely chopped |
| - | | 1 pound tomatoes, fresh or canned, chopped with their juice |
| - | | salt and pepper to taste |
| - | | a few leaves of fresh basil or parsley |
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