Eggplant Mozzarella Bake
4 tablespoons cooking oil
Heat 1 tablespoon oil in large Dutch oven or skillet. Add onion, green pepper, garlic salt, oregano, basil, bay leaf and salt and pepper to taste. Cook over medium heat, stirring, until vegetables are soft. Add tomatoes and tomato paste; cook gently, uncovered, for about one hour and 45 minutes or until thickened and seasonings are well blended.
1 large bermuda onion
1/2 cup green pepper, chopped fine
1/4 teaspoon garlic salt
1 tablespoon oregano
1/4 teaspoon basil
1 bay leaf
2-20 ounce cans tomatoes, undrained
1-6 ounce can tomato paste
1 large eggplant
2 eggs, beaten with
1 tablespoon water or milk
1 pound mozzarella cheese, cut in small pieces
3/4 cup parmesan cheese, optional
Meanwhile, wash and peel eggplant, cut into 1/2 inch slices. Soak slices in water 20 minutes; drain well on absorbent paper. Dip slices in egg, then coat in seasoned flour. Heat remaining oil in skillet; sauté eggplant on both sides until golden brown. Drain well on absorbent paper. Spread some tomato sauce in the bottom of a well-greased l3x9x2 inch baking dish. Top with layer of eggplant, layer of mozzarella cheese and sprinkling of Parmesan cheese. Repeat layers, finishing with sauce and cheeses.
Bake in preheated oven at 375 degrees for 30 minutes or until cheese is bubbly and golden brown.
Serve with crisp green salad, Italian bread sticks and your favorite wine.
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