2 medium eggplants (about 2 lb.)
1 tsp salt
flour (or corn flour + corn meal)
6 tsp oil
2 tbsp oil
1 small onion
1 4-ounce can tomato paste
1 tsp salt
Dash of cayenne pepper
A few basil leaves
3/4 lb jack or mozzarella cheese
4 tbsp parmesan cheese
1/3 cup bread crumbs
A few mushrooms
Slice eggplant in 1/2" pieces.
Sprinkle slices with salt.
Save 2 slices for the sauce.
Coat the remaining slices with flour and dip in beaten eggs.
Brown the slices in oil on both sides, and set aside until sauce is made.
Heat 2 tbsp oil in a saucepan.
Chop onion and remaining eggplant coarsely into cubes.
Fry until golden, about 3 minutes.
Add tomato paste and 3 tomato-paste cans of water.
Cook about 20 minutes or until thick.
Sauté the mushrooms, sliced, very lightly.
Turn on oven to 425 degrees.
Grease baking dish.
Add more layers.
Top with crumbs mixed with oil.
Bake 10 minutes, then reduce heat to 350 and bake 15-20 minutes more, until much of the sauce is absorbed.
Allow to cool somewhat before serving.
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