Source:

Karl Garst Jacksonville FL.

Serves/Makes:6 servings

Ingredients

• 1 medium eggplant, peeled
• 4 cups (950 ml) mozzarella cheese
• 1/3 cup (80 ml) parmesan cheese
• 1 onion
• 1 egg
• 1/2 cup (125 ml) milk
• 29 oz (812 grm). tomato sauce
• salt
• pepper
• parsley
• oregano
• 1 cup (225 ml) all purpose flour
• peanut oil

Preparation

• Cut eggplant into 1/2 inch slices.
• Combine egg and milk.
• Dip eggplant slices into egg mixture and then dust with the flour.
• Heat peanut oil in a large skillet.
• Fry eggplant slices until golden on both sides.
• Mix salt, pepper, parsley, oregano to taste in tomato sauce.
• In a 1-1/2 quarts (1425 ml) casserole dish alternate layers of eggplant, tomato sauce, onion, and mozzarella cheese.
• Sprinkle top with parmesan cheese and bake at 325 degrees (175 C.) for 40 to 45 minutes.

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