Heat 1/4 C. Olive oil in skillet; add garlic onion. Sauté until
onions are transparent. Add tomatoes basil salt and pepper
and cook stirring occasionally for 30 minutes.
Preheat oven to 350 degrees.
Combine flour, egg and 1/4 t. Salt. Dip eggplant into batter
and fry in remaining oil until brown on both sides.
Place alternate layers of eggplant, sauce and cheeses in a
large casserole pan until gone. Dot with butter and bake for
30 minutes.
Originally Submitted
4/6/2013
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