Eggplant Pie

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Eggplant Pie

 

2 medium eggplants, pared and cut in 1/2 inch slices

1/2 cup flour

salt and pepper (added to flour to make seasoned flour)

1/2 cup vegetable oil

1/2 cup onion, finely chopped

1/2 cup green bell pepper, chopped

1 to 2 clove garlic, crushed

2 tbspa. vegetable oil

2 tbspa. parsley, finely chopped

1/2 tsp. salt

1 dash pepper

1 16 oz. can tomato sauce

4 to 5 ozs. Mozzarella cheese, sliced

2 eggs, slightly beaten

3 tbsps. Parmesan cheese, grated

 

Dip eggplant slices in seasoned flour, brown slices lightly in oil keeping at

least 1 tablespoon of oil in skillet during cooking. Drain slices. Sauté onion,

green pepper and garlic in 2 Tbls. oil about 5 minutes. Add parsley, salt,

pepper, and tomato sauce; simmer 5 minutes. Spoon half the sauce into large

shallow casserole; arrange solid layer of eggplant slices; top with Mozzarella

cheese slices. Add rest of sauce, top with remaining eggplant slices. Combine

eggs and Parmesan cheese; pour over eggplant. Bake at 325 degrees for 35 to 40

minutes.

Makes 6 servings.