Eggplant Parmesan (Pines Of Rome)
2 lb Eggplants, unpeeled, sliced -1/2-inch thick 4 Eggs, beaten 3/4 To 1 cup flour Soybean oil for frying 1 lb Mozzarella cheese, thinly -sliced FOR THE SAUCE 4 Cloves garlic, minc...
Ingredients
- 2lbeggplants, unpeeled, sliced
- 3/4to 1 cup flour
- 2tbsp olive oil
- 28ozwhole tomatoes (1 can)
- 2tbsp chopped fresh parsley
Directions
- 1
2 lb Eggplants, unpeeled, sliced -1/2-inch thick 4 Eggs, beaten 3/4 To 1 cup flour Soybean oil for frying 1 lb Mozzarella cheese, thinly -sl
- 2
Pour enough soybean oil into a large frying pan to come an inch up the side
- 3
Fry the eggplant slices for about 3 minutes on each side
- 4
In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese
- 5
Repeat layering two more times so that there are three layers of eggplant and three of mozzarella
- 6
Bake for about 5 minutes in a 500-degree oven
- 7
To make the sauce, saute the garlic in the olive oil
- 8
When it starts to turn golden, add the tomatoes with their juice