When you purchase this book, you benefit the Barbara Sinatra Children's Center at Eisenhower Medical Center, Rancho Mirage, California. The Center specializes in the treatment and prevention of child abuse.
1 medium eggplant, peeled and cut crosswise in 12-inch slices
1 egg, beaten
1/4 cup vegetable oil
1/2 cup (1 1/2 ounces) grated Parmesan cheese
1 (6 ounce) package Mozzarella cheese
Tomato Sauce
1/2 cup chopped onion
1/4 cup chopped celery
1 small clove garlic, minced
2 tablespoons vegetable oil
1 (14 1/2 ounce) can tomatoes, cut up
1/3 cup tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon parsley flakes
1/2 teaspoon dried oregano, crushed
1 bay leaf
Prepare tomato sauce and set aside.
Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel.
Place 1/2 of eggplant in single layer in 10x6x2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 Mozzarella cheese. Cut remaining Mozzarella into triangles. Repeat layers.
Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot.
Tomato Sauce: Prepare tomato sauce and set aside.
Combine flour and salt. Dip eggplant in egg, then in seasoned flour.
Sauté eggplant slices in hot oil in large skillet for 3 minutes on each side, adding more oil if necessary. Drain slices well on paper towel.
Place 1/2 of eggplant in single layer in 10x6x2-inch baking dish, cutting slices to fit. Sprinkle with 1/2 of Parmesan cheese, 1/2 sauce and 1/2 Mozzarella cheese. Cut remaining Mozzarella into triangles. Repeat layers.
Bake, uncovered, at 400 degrees for 15 to 20 minutes or until hot
