Recipe - Vegetarian Eggplant Parmigiana

5 md Eggplants
2 tablespoon Olive oil
6 Cloves garlic; minced
2 Spanish onions; minced
2 kg Tomatoes; minced
2 tablespoon Brown sugar
3 tablespoon Tomato paste
1 bn Basil
One half cup Flour
One half cup Grated parmesan cheese
3 Eggs
Olive oil for frying
200 g Grated mozzarella cheese
150 g Parmesan cheese; extra

Slice the eggplants vertically into 5mm. thick slices. Sprinkle them with
salt and allow them to rest for 20 minutes then rinse away the bitter
juices and pat the slices dry. Set aside.

Heat the olive oil and saute the garlic and minced onion until golden. Add
all the tomatoes, brown sugar, salt and pepper to taste and tomato paste
and simmer for 1 hour until thick and well flavoured.

Meanwhile, mix the flour and parmesan cheese in a shallow dish and beat the
eggs and place these in a separate shallow dish. Dip each eggplant slice
into the flour mix, shaking off the excess then dip into the beaten egg.
Heat extra oil in a shallow frypan and fry the eggplant slices until golden
on both sides. Continue frying all the eggplant slices.

Place a small amount of tomato sauce in 6 ovenproof dishes then place a
layer of eggplant over. Add another layer of tomato sauce then top with
some cut or sliced up basil leaves and mozzarella cheese. Continue layering tomato
sauce, basil leaves, eggplant slices and cheese until all the ingredients
have been used, ending with the parmesan.

Bake at 210øc. for 30 minutes or until very hot and bubbling. Serve
immediately.

Converted by MC_Buster.

Per serving: 2775 Calories (kcal); 109g Total Fat; (33% calories from fat);
148g Protein; 343g Carbohydrate; 710mg Cholesterol; 4346mg Sodium Food
Exchanges: 3 One half Grain(Starch); 13 One half Lean Meat; 51 One half Vegetable; 0
Fruit; 11 Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.