From the kitchen of Diomira Putano
Sauce:
3 Tbsp oil
garlic
Gently heat garlic in oil. Don’t brown.
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
Dip in:
2 eggs, beaten
Then dip in:
15 Tbsp bread crumbs
6 Tbsp grated cheese
Oil a large Pyrex pan.
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.
Lay eggplant in a Pyrex dish coated with sauce.
Keep making layers with sauce between each layer.
Bake @ 350 for 20 minutes, until sauce dries up a little.
NOTES:
- If you add mozzarella to this you have Eggplant Parmesan.
