Kris Holt's Eggplant Casserole
|
2 eggplants
salt
½ c. flour
1 c. vegetable oil
½ c. onion, chopped
¼ c. butter
3 c. tomato sauce
1 bay leaf
salt and pepper
parsley, oregano and basil to taste
1 tbs. Sugar
2 c. Parmesan, grated
12 oz. Mozzarella, sliced
Preheat oven to 400F. Slice eggplant into ¼" slices.
Salt slices and let sit 30 min.
Wipe off salt and water, flour eggplant and brown in oil.
Drain on paper towel. Saute onion in butter until golden.
Add tomato sauce and seasonings; simmer 15 min.
Pour 1 c. tomato sauce on bottom of 3-qt. Casserole;
sprinkle with ½ c. parmesan. Cover with slices of eggplant.
Top with slices of mozzarella, ½ c. parmesan and
1 c. tomato sauce. Repeat, ending with last of cheeses.
Bake uncovered 20 min.
|