Eggplant Parmigiani

2 cups olive oil 1 clove garlic, minced 1 large onion, chopped 1/2 cup basil Salt and pepper 1 cup flour 5 cups canned Italian style tomatoes 2 eggs, beaten 1 cup milk 2 medium eggplant 1 cup parmesan cheese, grated 8 oz. Mozzarella cheese, diced 1/4 cup butter

Heat 1/4 cup of oil in skillet. Sauté garlic and onion in it until soft. Add tomatoes, basil, salt and pepper. Cook covered, stirring occasionally, for 30 minutes. Make a batter with flour, eggs and milk. Cut eggplant in 1/2 slices and dip slices in batter. Fry eggplant in remaining hot oil until just browned on both sides. Add more oil after each frying. Arrange alternate layers of eggplant, sauce and cheeses in casserole. Sprinkle each layer with salt and pepper. Dot with butter and bake at 350 for 30 minutes. Serves 6-8.

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