Tomato And Eggplant (aubergine) Parm

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 large green tomato
• 1 eggplant
• 1 cup breadcrumbs
• 1 -2 medium egg
• 1/2 cup cooking oil
• 8 ounces shredded mozzarella cheese
• 2 -3 cups gravy (spaghetti sauce)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley

Recipe

• 1 heat oil in large skillet on med-high heat.
• 2 preheat oven at 350°f.
• 3 peel eggplant and cut in 1/2 inch slices, lay flat and salt the eggplant, set aside.
• 4 cut tomato into 1/2 inch slices.
• 5 beat eggs in large shallow bowl; set aside.
• 6 combine breadcrumbs with salt, pepper, basil, oregano, parsley and garlic powder, set in large shallow bowl.
• 7 when the eggplant starts to sweat, blot up liquid with paper towel, this takes the bitterness out of the eggplant.
• 8 dip eggplant into egg, then into breadcrumbs.
• 9 pan fry the eggplant until golden brown.
• 10 repeat same process with tomato slices.
• 11 *note* breadcrumbs tend to soak up the oil when cooking, so you may need more to finish frying sliced tomatoes/veggies.
• 12 when all slices are fried.
• 13 take large baking dish and cover bottom of pan with gravy.
• 14 place a layer of breaded eggplant on the gravy, followed by a thin layer of mozzarella cheese.
• 15 then place a layer of tomato slices on top the cheese.
• 16 next place a thin layer of gravy over the tomato followed by another layer of cheese.
• 17 repeat until casserole dish is full.
• 18 the last layers should be gravy and cheese.
• 19 place full casserole into preheated oven.
• 20 bake for 25-30 minutes.
• 21 enjoy.