From the kitchen of Diomira Putano.
Sauce:
3 Tbsp oil
brown garlic in oil
piece of green pepper
salt & pepper
Stir a few times.
Add:
14 1/2 oz can passed tomatoes
Cook slowly about 40 minutes.
Line a Pyrex dish with
sauce.

Eggplant:
Slice:
1 lb eggplant, leave skin on
Oil a large Pyrex dish.
Lay eggplant in oiled Pyrex.
Drizzle
oil over eggplant, not too much.
Bake uncovered @ 375 for 15 minutes.
Turn over, bake 10 minutes more.
Bake until golden color.

Dip in:
2 eggs, beaten
Then dip in:
15 Tbsp bread crumbs
6 Tbsp grated cheese
Lay eggplant in pyrex dish coated with sauce.
Keep making layers with
sauce between each layer.

Bake @ 350 for 20 minutes, until sauce dries up a
little.
"I usually take a two hour nap from
one to four."
Similar Recipes
Baked
Eggplant
Eggplant
Parmesan
Eggplant
Loaf
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC