1. Cut eggplant into 1/2-inch slices, then sprinkle with salt & let drain about 1 hour. 2. To make the tomato paste, cook onion in oil until translucent, then stir in garlic & tomatoes (if using fresh tomatoes, add 3 tablespoons water). 3. Season to taste, then add basil. 4. Cook tomato paste 39 minutes, then puree. 5. Pat eggplant slices dry, then coat lightly in flour. 6. Heat a little oil in a large nonstick frying pan. 7. Add one layer of eggplant & cook over low to moderate heat, with pan covered, until eggplant slices soften. 8. Turn slices & cook on other side, then remove from pan & repeat with remaining slices. 9. Preheat oven to 350 degrees F, & grease a wide, shallow baking dish. 10. Spread a little tomato sauce in bottom of baking dish, then cover with a layer of eggplant. 11. Sprinkle with a few teaspoons of Parmesan, then season to taste with salt & pepper, & cover with a layer of mozzarella before spooning on more tomato sauce. 12. Repeat until all ingredients are used up, ending with a layer of tomato sauce & a sprinkling of Parmesan. 13. Sprinkle with a little olive oil & bake abour 45 minutes, until golden & bubbling. 14. Serve & enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
