| 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 |
tb |
Vegetable oil |
| 1 |
|
14.5 oz. can tomatoes – cut |
| 1/3 |
c |
Tomato paste |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Parsley flakes |
| 1/2 |
ts |
Dried oregano – crushed |
| 1 |
|
Bay leaf |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
md |
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
TOMATO SAUCE
EGGPLANT
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.
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