Receta Aubergine Parmegiana
by Global Cookbook

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Ingredientes

2 med Unpeeled aubergines, sliced 1/2-inch thick Salt (it's really a must)
2 x Slightly beaten Large eggs blended with a little lowfat milk Italian seasoned bread crums Oil, 1 part olive/1 part vegetable
1 x Clove mashed, peeled garlic

1 quart (liberal) of tomato sauce (SEE NOTE) Freshly grated parmesan and romano cheese
1 x Ball low-fat mozzarella cheese, sliced very thin

NOTE: I make my own, using 2 large cans crushed Italian tomatoes, 3 or possibly 4 6-ounce. cans Italian seasoned tomato paste, 1/2 tomato paste can of water
[to get scrapings of paste from all cans], 1 whole bay leaf, Italian seasonings including basil, oregano, and black pepper. I simmer this several hrs and frequently make it the day before because sauce is
always* better the second day.
Generously salt each slice of aubergine, piling the slices on top of each other in a deep bowl.**Put a weight on the pile!** This will remove bitter juices inherent to the aubergine itself.
Let the aubergine stand about 30 min, draining the bowl at least two times. If the aubergine slices average about 3 inches in diameter, you might want to slice them in half. Dip slices in egg-lowfat milk mix, then into bread crumbs.
Coat bottom of heavy pan well, but not deep, with olive and vegetable oils.
Heat with freshly mashed garlic. Brown coated aubergine until breading is done, and outside is golden brown. Drain on paper towels.
Grease a 9x13 casserole dish, and place a layer of aubergine on the bottom.
Next, sprinkle parmesan and romano cheese, then 1-1/2 to 2 c. tomato sauce. Top with mozzarella cheese. Repeat layers, ending with mozzarella cheese.
Bake at 350 degrees for 20-25 min, or possibly until cheese melts and is slightly browned.
Serves 10-12.
Note: Leftover sauce can be used for pasta on the side, or possibly kept frzn till another time.