- 2 pounds eggplant (about 2 medium)
- 1 cup whole milk
- 1 egg, lightly beaten
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- Vegetable oil
- 1 (14 1/2-ounce) can stewed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (12-ounce) can tomato paste
- 1 tablespoon minced fresh oregano
- 1 teaspoon minced fresh basil
- 1/2 teaspoon minced fresh thyme
- 1/4 teaspoon pepper
- 2 (8-ounce) packages mozzarella cheese slices
- 1/4 cup freshly grated Parmesan cheese
- calories 487
- caloriesfromfat 57 %
- fat 31 g
- satfat 11.7 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 19.6 g
- carbohydrate 36.2 g
- fiber 0.0 g
- cholesterol 79 mg
- iron 0.0 mg
- sodium 776 mg
- calcium 0.0 mg
How to Make It
Peel and cut eggplant into 1/2-inch-thick slices. Combine milk, egg, and olive oil; stir well. Gradually stir in flour. Dredge eggplant slices in flour mixture, coating well.
Pour vegetable oil to a depth of 1 inch into a large heavy skillet. Fry eggplant, in batches, in hot oil over medium heat until golden. Drain on paper towels, and set aside.
Drain stewed tomatoes, reserving 1/2 cup liquid. Chop tomatoes. Combine chopped tomato, reserved 1/2 cup tomato liquid, tomato sauce, and next 5 ingredients in a medium saucepan, stirring well. Bring mixture to a boil; cover, reduce heat, and simmer 10 minutes.
Arrange half of eggplant slices in a lightly greased 13- x 9- x 2-inch baking dish. Layer half of mozzarella cheese over eggplant, and spoon half of tomato mixture over cheese. Repeat procedure with remaining eggplant, mozzarella cheese, and tomato mixture. Top with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes or until thoroughly heated.