Preparation:

Dip the eggplant slices in the egg, then in the flour.

Pour enough soybean oil into a large frying pan to come an inch up the side.

Fry the eggplant slices for about 3 minutes on each side. Drain.

In an 8-by-12-inch oven-proof glass pan, place a layer of fried eggplant, then a layer of mozzarella cheese.

Repeat layering two more times so that there are three layers of eggplant and three of mozzarella.

Bake for about 5 minutes in a 500° oven.

To make the sauce, sauté the garlic in the olive oil.

When it starts to turn golden, add the tomatoes with their juice.

Break each tomato in half with a knife.

Bring to a boil.

Add the parsley, a pinch of salt, pepper to taste, and the bay leaf.

Let boil for another 2 minutes.

Remove from the heat and allow to stand for 5 minutes.

Slice the baked eggplant into squares.

Place on plates and top with ladles of the sauce.

Top with grated Parmesan, if desired.

Servings: 8
Source:
Submitted by: Recipe Group Member
Date:

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