Italian Eggplant Casserole
1/2 cup olive oil 1/2 cup finely chopped onion 2 cloves of garlic -- finely minced 2 (8-oz) cans tomato sauce 1 teaspoon dried basil 1/2 teaspoon dried oregano 1 teaspoon sugar
Ingredients
- 1/2cupolive oil
- 1/2cupfinely chopped onion
- 2cloveof garlic -- finely minced
- 2(8-oz) cans tomato sauce
- 1teaspoondried basil
- 1/2teaspoondried oregano
- 1teaspoonsugar
- 1/2teaspoonground pepper
Directions
- 1
1/2 cup olive oil 1/2 cup finely chopped onion 2 cloves of garlic -- finely minced 2 (8-oz) cans tomato sauce 1 teaspoon dried basil 1/2 tea
- 2
In a sauce pan combine the cooked onions and garlic with the tomato sauce, basil, sugar and pepper
- 3
Bring to a boil then reduce heat and simmer for 20 minutes
- 4
While the sauce is cooking, pare the eggplant and slice it lengthwise into thin slices (about 1/4 inch thick)
- 5
In a shallow bowl, beat the egg with the milk
- 6
Put the bread crumbs in a second shallow bowl
- 7
Dip each piece of eggplant into the egg-milk mixture and then coat with the crumbs
- 8
Place the coated pieces on a rack