Eggplant Pie (version II)

2 medium eggplants, pared and cut in 1/2 inch slices
1/2 cup flour
salt and pepper (added to flour to make seasoned flour)
1/2 cup vegetable oil
1/2 cup onion, finely chopped
1/2 cup green bell pepper, chopped
1 to 2 cloves garlic, crushed
2 tablespoons vegetable oil
2 tablespoons parsley, finely chopped
1/2 teaspoon salt
1 dash pepper
1 can (16 ounces) tomato sauce
4 to 5 ounces mozzarella cheese, sliced
2 eggs, slightly beaten
3 tablespoons parmesan cheese, grated

Dip eggplant slices in seasoned flour, brown slices lightly in oil keeping at least 1 tablespoon of oil in skillet during cooking. Drain slices.

Sauté onion, green pepper and garlic in 2 tablespoons oil about 5 minutes. Add parsley, salt, pepper, and tomato sauce; simmer 5 minutes. Spoon half the sauce into large shallow casserole; arrange solid layer of eggplant slices; top with Mozzarella cheese slices. Add rest of sauce, top with remaining eggplant slices. Combine eggs and Parmesan cheese; pour over eggplant. Bake at 325°F for 35-40 minutes.



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