INGREDIENTS

3 JARS (680ml) COOKED TOMATO SAUCE (RECIPE ON MY WEBSITE)

3 LARGE EGGPLANTS (THINLY SLICED)

4 EGGS (BOILED)

3 EGGS (BEATEN)

1 WHOLE MOZZARELLA (SHREDDED)

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

1 CUP GRAPESEED OR SUNFLOWER OIL

1 CUP OF ALL PURPOSE FLOUR

DIRECTIONS

  • IN A MEDIUM SIZE MIXING BOWL, ADD THE EGG, SALT AND PEPPER AND MIX WELL, PUT ASIDE
  • SLICE EGGPLANT THINLY AND DIP EACH ONE IN EGG MIXTURE
  • USING A FLAT PLATE, PLACE FLOUR AND NOW DIP THE EGGPLANT INTO THE FLOUR MIXTURE
  • WHEN ALL THE EGGPLANTS HAVE BEEN DIPPED INTO THE EGG AND FLOUR, THEY ARE READY FOR FRYING
  • HEAT UP A LARGE FRYING PAN WITH EITHER SUNFLOWER OR GRAPESEED OIL. DO NOT USE OLIVE OIL AS IT EASILY BURNS.
  • WHEN PAN IS HOT ADD THE EGGPLANTS, BROWNING ON EACH SIDE FOR ABOUT 2 MINUTES EACH.
  • PLACE EACH ONE ON A PAPER TOWELLED PLATE TO REMOVE EXCESS OIL
  • NOW YOU ARE READY FOR LAYERING:
  • IN A GREATED 9X13 BAKING DISH, PLACE SOME SAUCE AT THE BOTTOM
  • ADD ONE LAYER OF THE FRIED EGGPLANTS FOLLOWED BY SOME OF THE SAUCE AND MOZZARELLA CHEESE AND GRATED EGG
  • CONTINUE LAYERING IN THIS METHOD AND TOP OFF WITH THE REST OF THE SAUCE AND GRATED CHEESE
  • BAKE IN A PREHEATED 400 DEGREES F. OVEN FOR ABOUT 30-45 MINUTES, COVERED IN FOIL, REMOVE THE FOIL FOR THE LAST 10 MINUTES OF BAKING.