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Ingredientes
- 1/2 c. Minced onion
- 1/4 c. Minced celery
- 1 x Clove garlic - chopped
- 2 Tbsp. Vegetable oil
- 1 x 14.5 ounce. can tomatoes - cut
- 1/3 c. Tomato paste
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tsp Parsley flakes
- 1/2 tsp Dry oregano - crushed
- 1 x Bay leaf
- 1/4 c. All-purpose flour
- 1/2 tsp Salt
- 1 med Eggplant - peeled and sliced
- 1 x Egg - beaten
- 1/4 c. Vegetable oil
- 1/3 c. Grated parmesan cheese
- 1 x 6 ounce. pkg. mozzarella cheese
Direcciones
- Directions: Sauce - Saute/fry the onion, celery, and garlic in oil in a large skillet till tender. Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and bay leaf. Simmer uncovered for about 15 min or possibly till desired consistency. Remove bay leaf and set aside. Eggplant - Combine the flour and salt. Dip the eggplant in the egg and then in the seasoned flour. Saute/fry the eggplant slices in warm oil in a skillet, 3 min per side. Drain slices well on a paper towel. Place half of the eggplant in a single layer in a 10x6x2 baking dish, cutting slices to fit.
- Sprinkle with half of the parmesan cheese, half of sauce and half of mozzarella. Cut remaining mozzarella into triangles. Repeat layers. Bake uncovered at 400 degrees for 15-20 min.
- Serves 6.
