Baked eggplant

Baked eggplant

Ingredients/Components

• few slices onion - 1 item
• oil - 1 item
• cans tomato sauce - 2 oz
• large or 2 small eggplant - 1 item
• salt - 2 Tbsp
• eggs - 2 item
• milk - 2 Tbsp
• grated cheese Romano or Parmesan - 2 Tbsp
• little salt and pepper more as needed - 1 item

How to make baked eggplant:

Fry chopped onion in a little oil until light brown. Add tomato sauce and simmer for 30 minutes; set aside. Peel and slice eggplant. Soak slices in 2 quarts of cold water with 2 tablespoons salt for 5 minutes. Drain and squeeze slices to remove water. Set aside. Scramble the eggs, with milk, grated cheese, salt and pepper.

Use flour as needed. Heat oil in large frying pan. Dip eggplant slices in flour, then in egg mixture and fry until brown on both sides, drain on paper towels. Fry all eggplant first.

Put a little sauce in bottom of glass baking dish, add a single layer of fried eggplant, top with a little more sauce and grated cheese. Alternate these layers until all eggplant and sauce is in pan. Bake in a 350° preheated oven for 30 minutes.

Recipe categories: Vegetables, Main dish, Eggplant.