Top of the Stove Eggplant
|Eggplants||2 Medium, sliced (Skin Intact)|
|Onion||1 Large, chopped|
|Celery stalks||3 , sliced|
|Parmesan cheese||3⁄4 Cup (12 tbs)|
|Parsley||1⁄4 Cup (4 tbs) (Fresh Or Dried)|
|Canned tomato sauce||16 Ounce|
In 2" deep fry pan, place 1/4 inch slices of eggplant, (round or halves) to fit bottom and sides of pan.
Alternate with onion, celery, basil, oregano, parsley, cheese and last garlic.
Add another eggplant layer, etc.
Add tomato sauce with little water to fill top level of pan.
ADD parmesan cheese
Simmer slowly for 1 hour with tightly covered lid.