Ingredients
- 6 tablespoons extra virgin olive oil
- 1 teaspoon oregano
- 1 teaspoon bay leaf
- 1 teaspoon parsley
- 1 teaspoon basil
- 12 teaspoon clove
- 1 teaspoon chili powder
- 5 garlic cloves
- crushed
- 1 onion
- finely chopped
- 2 tomatoes
- diced
- 14 cup carrot
- julienned
- 14 cup tomato paste
- 1 cup tomato juice
- salt and pepper
- 1 teaspoon sugar
- 3 eggs
- 12 teaspoon sugar
- 12 teaspoon pepper
- 1 tablespoon parmesan cheese
- 4 tablespoons unbleached flour
- 3 tablespoons water
- 5 eggplants
- sliced diagonally
- oil (for frying)
- 12 cup mozzarella cheese
- grated
- 14 cup fresh parsley
- finely chopped
Instructions
- Preheat oven 350 F or 180C.
- 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.
- 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.
- 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.
- Garnish with fresh parsley.
- Ready to serve.
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