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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 12 |
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I learnt to make this dish when I went vegetarian in junior high school. Today I suddenly had the urge to make it again for my boyfriend who loves Italian food. An interesting alternative to lasagne. Ingredients:
6 tablespoons extra virgin olive oil |
1 teaspoon oregano |
1 teaspoon bay leaf |
1 teaspoon parsley |
1 teaspoon basil |
1/2 teaspoon clove |
1 teaspoon chili powder |
5 garlic cloves, crushed |
1 onion, finely chopped |
2 tomatoes, diced |
1/4 cup carrot, julienned |
1/4 cup tomato paste |
1 cup tomato juice |
salt and pepper |
1 teaspoon sugar |
3 eggs |
1/2 teaspoon sugar |
1/2 teaspoon pepper |
1 tablespoon parmesan cheese |
4 tablespoons unbleached flour |
3 tablespoons water |
5 eggplants, sliced diagonally |
oil (for frying) |
1/2 cup mozzarella cheese, grated |
1/4 cup fresh parsley, finely chopped |
Directions:
1. Preheat oven 350 F or 180°C.
2. Make tomato sauce first. Put olive oil in pan on medium heat along with dry spices (oregano, bay leaves, basil, parsley, clove, and chili powder). Add onion and garlic, stir till fragrant. Add tomatoes and carrot, then pour in tomato paste and juice. Allow to simmer.
3. Heat oil in non-stick frying pan on medium heat. Beat egg with sugar, pepper, and parmesan cheese. Add flour by the spoonfuls, then water little by little. Bathe slices of the eggplant in the egg solution, then shallow fry until golden brown.
4. Arrange the breaded eggplant in a pyrex cake pan. Layer with tomato sauce, then repeat. Sprinkle grated mozzarella on top. Bake in oven until cheese is melted.
5. Garnish with fresh parsley. Ready to serve.
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