Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Onion, chopped
2 Cloves garlic, minced
2 lg Cans tomatoes
(approx. 32 oz ea)
1/2 c Ketchup
3/4 ts Salt
1/4 ts Pepper
1 c Oil
md Eggplants
1/2 c Grated Parmesan cheese
1 tb Chopped parsley
1 c Italian bread crumbs
1 c Plain bread crumbs
1 tb Oregano (optional)
1/2 lb Mozzarella cheese,
Thinly sliced

Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes
local to New Orleans. They are delicious!!)

Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30
minutes. Add 1/2 c oil to frying pan while other mixture is
simmering. Slice eggplant into 1/2 inch slices (slice only enough to
fit into fry pan) Do NOT slice ahead of time.) Add eggplant to HOT
oil. Fry until slightly browned. Press each slice against side of
pan to drain oil before removing. Add more oil as needed.

Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.

Place one layer of eggplant in a flat casserole dish. Sprinkle with
bread crumb mixture and cover with tomato mixture. Alternate layeres
and top with mozzarella cheese.

Bake at 350 degrees for 30 minutes.

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