EGGPLANTS WITH MOZZARELLA

Ingredients :

6 eggplants

2 cups mozzarella cheese, grated

1 ½ cup parmesan cheese, grated

4 cups tomato sauce

Flour

Vegetable oil

Salt

Pepper

Tomato Sauce:

4 ½ (2 k) tomato, peeled, seeded and chopped

1 medium size onion, finely chopped

2 garlic cloves, minced

1 tablespoons sugar

2 tablespoons oil

Salt

Pepper

1 tablespoon dried oregano

Preparation:

Cut eggplants ½ inch (1½ cm) slices. Sprinkle salt generously over eggplant and set aside for 2 hours. Rinse slices and pat dry. Dredge slices in flour and brown them in oil. Set aside.

Butter a baking dish and spread tomato sauce on the bottom. Cover with eggplant slices and sprinkle with mozzarella and parmesan cheese. Season with salt and pepper. Continue alternating layers and finish with tomato sauce and cheeses.

Bake in preheated oven 350 °F (180 °C) for 40 minutes. Serve hot.

Tomato Sauce:
Heat oil in a medium size pan and saute onions. Add garlic and cook until tender. Add tomato, sugar, salt, pepper and oregano.

Lower heat and cook for 1 hour approximately or until it turns into a thick sauce. Season with salt and pepper.

6 – 8 servings

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