EGGPLANT & TOMATO BAKE
(4 servings)
- 2-3 eggplants
- 3 tsp. salt
- 1/4 cup flour
- 2/3 cup oil
- 2 onions, chopped
- 1 8 oz. can tomatoes
- 1 tsp. dried basil
- 1/2 tsp. oregano, dried
- 1 tsp. sugar
- 1/4 tsp. black pepper
- 8 oz. mozzarella cheese
- 1/4 cup parmesan cheese
- 1/4 cup tomato paste
Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt.
Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly,
bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400 degrees for 20 minutes.
Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly,
bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400 degrees for 20 minutes.