Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Eggplants, unpeeled, sliced 4 Cloves garlic, minced
-1/2-inch thick 2 tb Olive oil
4 Eggs, beaten 28 oz Whole tomatoes (1 can)
3/4 To 1 cup flour 2 tb Chopped fresh parsley
Soybean oil for frying Salt and freshly ground
1 lb Mozzarella cheese, thinly -black pepper
-sliced 1 Bay leaf
FOR THE SAUCE

FOR THE EGGPLANT

Grated Parmesan cheese (Optional)

Dip the eggplant slices in the egg, then in the flour. Pour enough soybean
oil into a large frying pan to come an inch up the side. Fry the eggplant
slices for about 3 minutes on each side. Drain.

In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant,
then a layer of mozzarella cheese. Repeat layering two more times so that
there are three layers of eggplant and three of mozzarella. Bake for about
5 minutes in a 500-degree oven.

To make the sauce, saute the garlic in the olive oil. When it starts to
turn golden, add the tomatoes with their juice. Break each tomato in half
with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper
to taste, and the bay leaf. Let boil for another 2 minutes. Remove from
the heat and allow to stand for 5 minutes.

Slice the baked eggplant into squares. Place on plates and top with ladles
of the sauce. Top with grated Parmesan, if desired.

Makes 8 servings.

Nutrients per Serving: 388 Calories, 17 g Protein, 23 g Carbohydrate, 26 g
Fat, 10 g Saturated Fat, 182 mg Cholesterol, 425 mg Sodium.

[THE WASHINGTON POST; January 16, 1991]

Posted by Fred Peters.

Browse by categories