This recipe is particularly special because it was made with the delicious tomato sauce we canned over Labor Day weekend. The tomato sauce recipe can be found here.
- 2 medium sized eggplants, cut into 1/3 inch wheels
- 2 cups unseasoned bread-crumbs
- 2 eggs
- 1/4 whole milk
- 1 tsp dried oregano
- 1 tsp triad basil
- 1 tsp died parsley
- 1/2 tsp salt
- 1/3 black pepper
- 1 pound fresh mozzarella cheese, cut into 1/4 inch wheels
- 1/2 cup grated parmesan cheese
- 1 bunch fresh basil
- 1 1/2 quarts homemade tomato sauce (see recipe)
- Vegetable oil
- 1 pound of dried pasta of your choosing
- Large frying pan
- rimmed baking sheet
- paper towels
- Preheat over to 400 degrees.
- Beat eggs together with milk in a shallow bowl.
- In a separate bowl toss bread-crumbs, dried herbs, and salt and pepper.
- Heat 1/4 inch oil over medium heat in a large frying pan, until hot but not smoking. Dip the eggplant wheels first in the egg mixture and then in the flour and fry in batches until brown on both sides, careful not to overload the pan. Place fried eggplant on paper towel lined plate to drain off excess oil.
- After all egg plant is fried place a tsp of tomato sauce on the baking sheet, followed by a piece of eggplant. On top of the eggplant place a tbsp tomato sauce, followed by one leaf of the fresh basil, one slice of mozzarella cheese and a sprinkle of parmesan cheese. Stack another piecer of eggplant on top followed by a tbsp of sauce, a piece of mozzarella cheese and a sprinkle of parmesan. Repeat with the remaining pairs of eggplant until all of the eggplant has been used.
- Bake for 30 minutes in the oven.
- While the eggplant is in the oven boil the past and heat the remaining tomato sauce.
- Serve eggplant over pasta with tomato sauce.