Recipe by ratherbeswimmin'
Got this from a physician I used to work with. My family likes it.
Top Review by PaulaPY
The taste is wonderful and delicious, reminds me of the eggplant parmigiana at a fine Italian restaurant. A little time consuming to prepare, but the results are well worth it. I shared it with a cousin and her family and they loved it too! I will make the dish again and I have a feeling that it is going to become a family favorite!
- 1 egg, beaten
- 1 cup milk
- 1 tablespoon vegetable oil
- 1 cup all-purpose flour
- 2 medium eggplants, peeled and cut into 1/2 inch slices
- 1 (28 ounce) can tomato sauce
- 1 (12 ounce) can tomato paste
- 1 (16 ounce) can tomatoes, drained
- 1⁄4 cup Burgundy wine
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon salt
- 10 ounces sliced mozzarella cheese
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Combine egg, milk, and 1 tablespoon vegetable oil; gradually add to flour, beating until smooth.
- Dip eggplant in flour mixture; fry in hot oil until golden brown.
- Drain well on paper towels, and set aside.
- Combine the next 9 ingredients in a medium saucepan, mixing well.
- Simmer sauce 10 minutes.
- Arrange half of eggplant slices in a lightly greased 13x9 inch baking dish.
- Top with half of mozzarella cheese.
- Spoon half of tomato mixture over cheese.
- Repeat layers.
- Top with Parmesan cheese.
- Bake at 350 degrees for 30 to 40 minutes or until sauce is bubbly.