| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Home2 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Chopped celery |
| 1 |
|
Clove garlic – minced |
| 2 |
T |
Vegetable oil |
| 1 |
|
14.5 oz. can tomatoes – cut |
| 1/3 |
c |
Tomato paste |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Black pepper |
| 1 |
t |
Parsley flakes |
| 1/2 |
t |
Dried oregano – crushed |
| 1 |
|
Bay leaf |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
t |
Salt |
| 1 |
|
Eggplant – peeled and sliced |
| 1 |
|
Egg – beaten |
| 1/4 |
c |
Vegetable oil |
| 1/3 |
c |
Grated parmesan cheese |
| 1 |
|
6 oz. pkg. mozzarella cheese |
INSTRUCTIONS
Directions: Sauce - Saut the onion, celery, and garlic in oil in a
large skillet until tender. Add the tomatoes, tomato paste, salt,
pepper, parsley, oregano and bay leaf. Simmer uncovered for about 15
minutes or until desired consistency. Remove bay leaf and set aside.
Eggplant - Combine the flour and salt. Dip the eggplant in the egg and
then in the seasoned flour. Saut the eggplant slices in hot oil in a
skillet, 3 minutes per side. Drain slices well on a paper towel. Place
half of the eggplant in a single layer in a 10x6x2 baking dish,
cutting slices to fit. Sprinkle with half of the parmesan cheese, half
of sauce and half of mozzarella. Cut remaining mozzarella into
triangles. Repeat layers. Bake uncovered at 400 degrees for 15-20
minutes. Serves 6. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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