USA

Eggplant Parmigiana

BY Tommie Christine Blackledge My mother kept a vegetable garden. Often we found ourselves with too many eggplants, zucchinis, cucumbers and tomatoes. This dish will 'trick' meat-eaters into thinking they are eating a meat dish if trying to stay on the healthier side.

@ Ingredients 60 cc (1/4 cup) flour 1 medium eggplant 2 medium sized tomatoes, sliced 1 beaten egg Cooking oil 1/3 cup Parmesan cheese Homemade tomato sauce* or jar of pre-made spaghetti sauce 1 package of mozzarella or mix cheese

@ How to make 1, Combine flour and 2.5ml salt. Dip eggplant into egg, then into flour mixture 2, Brown eggplant into hot oil, about 3 minutes per side, adding additional oil as needed. 3, Drain well on paper toweling 4, Place a single layer into baking dish, cutting slices to fit 5, Sprinkle with half of the Parmesan 6, Top half of the sauce and half of the mozzarella. 7, Layer with sliced tomato 8, Layer with lasagne noodle, repeat layer. 9, Top off with mozzarella cheese 10, Bake uncovered in a 205 degree Celsius oven for 15 to 20 minutes or till hot.

~*~*~*~*~*~ How to make a Homemade Tomato Sauce ~*~*~*~*~*~
Ingredients 80grams chopped onion 1 small clove of minced garlic 30cc of olive oil 1 can of diced or stewed tomatoes 60cc of tomato paste 5ml of parsley flakes salt 2,5ml of oregano pinch of pepper 1 bay leaf	How to make 1,Cook chopped onion, 1 small clove of garlic, in olive oil till tender. 2,Stir in can of diced or stewed tomatoes with tomato paste 3,Sprinkle with parsley flakes, salt, oregano, pinch of pepper and bay leaf. 4,Simmer gently, uncovered, about 15 minutes or to desired consistency. Stir occasionally. 5,Remove bay leaf.

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