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Categories:
tomatoes tomatoes eggplants garlic salt black pepper egg milk onion bread crums flour Mozzarella cheese Parmigiano cheese parsley
Viewed: 66 - Published at: 5 years agoIngredients
- 1 can 800 ml crushed tomatoes
- 1 can 800 ml diced tomatoes
- 3 large eggplants
- 2 tbsp garlic powder
- 2 tbsp salt
- 2 tbsp black pepper
- 1 large egg
- 1 cup milk
- 1 medium onion, chopped
- 3 cup bread crums
- 1 cup flour
- 3 cup mozzarella cheese
- 1 cup parmigiano cheese
- 2 bunch fresh parsley
Method
- Bring crushed and diced tomatoes to a boil and add 1 tablespoon salt, garlic powder and pepper.
- Stir in half of the fresh parsley and the whole onion, reduce heat and thicken sauce over 35 minutes
- Slice eggplant into 1/4 inch thick pieces
- Combine egg and milk into a bowl and mix well
- Combine bread crums, flour and remaining salt, garlic powder and pepper into a bowl and mix well
- Bring veg oil to medium/medium high heat in large sauce or frying pan
- Dredge eggplant in egg wash mix and then into bread Crum mix and fry in veg oil.
- About 35 seconds each side until golden
- Ladle some tomatoe sauce into an oven safe glass or tin dish( something used for lasagna or cake).
- And layer eggplant then sauce, mozzarella, parmigiano and repeat.
- ( should make 3 to 4 layers depending)
- Lastly top it off with the remaining mozzarella, parmigiano and fresh parsley.
- Add more cheese if desired.
- And bake in the oven at 350 for 15 minutes or until golden on top
