Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Onion -- chopped
2 cl Garlic -- minced
64 oz Tomatoes (2 cans)
1/2 c Ketchup
3/4 ts Salt
1/4 ts Pepper
1 c Oil
1 md Eggplants
1/2 c Parmesan cheese -- grated
1 tb Parsley -- chopped
1 c Italian bread crumbs
1 c Plain bread crumbs
1 tb Oregano (optional)
1/2 lb Mozzarella cheese --
- thinly sliced
Add 1 or 2 creole tomatoes, if they are in season. These are tomatoes
local to New Orleans. They are delicious!
Simmer onion, garlic, tomatoes, ketchup, salt, and pepper for
30 minutes. Add 1/2 cup oil to frying pan while other mixture is
simmering. Slice eggplant into 1/2" slices. Slice only enough to fit
into fry pan. Do not slice ahead of time. Add eggplant to hot oil.
Fry until slightly browned. Press each slice against side of pan to
drain oil before removing. Add more oil as needed.
Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.
Place one layer of eggplant in a flat casserole dish. Sprinkle with
bread crumb mixture and cover with tomato mixture. Alternate layers
and top with mozzarella cheese.
