Eggplant Parmigiana
Combine the milk, egg and 1-tablespoon vegetable oil; gradually add the flour, beating until smooth. Heat 3 or 4 tablespoons of oil in a heavy skillet over medium-high heat. Dip the eggplant slices, a few at a time, into the batter and fry in hot oil until golden. Drain well on paper towels; set aside. In a medium saucepan, combine the tomato sauce and paste, the drained tomatoes, wine and spices, mixing well. Simmer the sauce 10 minutes. Arrange half the eggplant slices in the prepared baking dish. Top with half of the mozzarella slices. Spoon half the tomato mixture over the cheese. Repeat the layers. Top with a sprinkling of Parmesan cheese. Bake uncovered for 30 to 40 minutes or until the sauce is bubbly. Allow to stand at room temperature for 15 minutes; cut into squares to serve. 6-8 servings. |
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