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Ingredients
- 4 large eggplants
- 4 oz. sliced Mozzarella
- 1 clove garlic
- Flour
- 2 hard boiled eggs
- 2 tsp. chopped basil
- ½ lb. can of tomatoes
- 2 oz. grated parmesan cheese
- Oil for frying
Details
Preparation
Step 1
Peel eggplants and cut into slices ½ inch thick. Sprinkle with salt and leave to drain for 1 hour. Pat dry.
Dip in flour and fry in hot oil until
golden brown. Make a sauce with
tomatoes, parsley, basil and garlic
clove (discard later). Take an oven-
proof casserole and in it layer the
eggplant slices, sauce, sliced eggs,
mozzarella and parmesan. Finish
with a thick layer of parmesan and
bake in a hot oven for 25-30 min.
*Mimi’s notes: Use a colander to
drain the eggplant slices. This
Italian recipe didn’t mention
parsley in the ingredients. I would
use about a tablespoon of dried or
if fresh is available, that would be
better. Use EVOO for frying.
Fresh mozzarella would be great
and fresh parmigiana is always
the best. I buy a block of parmigiana
at Sam’s and grate it. It will keep
for a long time if you grate it all
and place in a ziplock bag.
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