Eggplant Italian Style
|Tomato paste||1⁄4 Cup (4 tbs)|
|Canned tomatoes||28 Ounce|
|Eggplants/2 small eggplants||1 Large|
|Hot water||1 Cup (16 tbs)|
|Hot salad oil||3 Tablespoon|
|Soft bread crumbs||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Garlic/2 tablespoons finely chopped onion||1 Clove (5 gm)|
|Mozzarella cheese||1⁄2 Pound|
Blend tomato paste with canned tomatoes; add pinch salt, and simmer 5 minutes.
Meanwhile, wash, dry and slice eggplant crosswise into 1/2-inch slices; do not peel.
Place in a bowl, cover with hot water and let stand 5 minutes.
Drain slices, and pat dry with paper towel.
Fry in hot oil until tender and light brown, about 3 minutes each side.
Sprinkle with salt and pepper to taste.
Mix crumbs, Parmesan, parsley and garlic.
Add spoonful of hot oil from pan.
Arrange layer of eggplant slices in baking dish; cover with 1/2 crumb mixture, then with 1/2 the tomatoes.
Top with another eggplant layer, remaining crumbs and tomatoes.
On final eggplant layer, place mozzarella cheese.
Bake in moderate oven (350Ã‚Â°F.) until cheese is bubbly and slightly colored.