Wednesday, June 3, 2015

Eggplant Casserole

2 Cups olive oil, divided
1 clove garlic, finely minced
1 cup chopped onion
5 cups, drained and chopped Italian tomatoes, fresh or canned (I used 3 cans of Italian diced tomatoes, but would add another one)
1/2 teas dried basil
salt and freshly ground pepper to taste
2 Tbls flour, mixed with 1 beaten egg and 1/4 teas salt (I made this twice)
2 eggplants peeled, and sliced 1/3 inch slices
1 cup grated Parmesan
1/2 Cup diced mozzarella
Heat 1/4 Cup olive oil and saute onion and garlic until transparent. Add tomatoes, basil, spices, and cook for 30 min. Preheat oven to 350 degrees. Take egg mixture, dip eggplant slices and saute until both sides are browned. Place in casserole in layers. Eggplant, sauce, cheeses, ending with cheeses. Dot with butter and bake for 30 minutes.
Thank the Lord and bless the cook!!!

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