Product Recipes
- 2 cups olive oil
- 1 clove garlic, finely minced
- 1 cup chopped onion
- 5 cups drained and chopped Italian tomatoes, fresh or canned
- 1/2 tsp dried basil
- Salt, freshly ground pepper to taste
- 2 tbsp flour
- 1 egg, beaten
- 2 eggplants, peeled and cut into 1/4" pieces
- 1 C. Parmesan cheese
- 1/2 cup diced mozzarella cheese
- Heat 1/4 cup olive oil in skillet; add garlic and onion. Saute until onion is transparent.
- Add tomatoes, basil, salt, and pepper.
- Simmer 30 minutes. Stir occasionally to keep from sticking.
- Combine flour, egg, and 1/4 teaspoon sea salt.
- Dip eggplant slices in batter and fry in remaining oil until lightly browned on both sides.
- Place alternate layers of eggplant, sauce, and cheeses in large casserole.
- Dot with butter and bake for 30 minutes at 350° F.
