Today I dedicate this Meatless Monday to my Grandma Taylor and my dear friend Josette Busuttil who asked for the recipe and is always supporting Challengeu2cook.
This is from page 49 of Norma presents….a Collection of her favorite recipes.
“Another one of my mother’s specialties. You just haven’t tasted anything until you’ve tried this”.
1 large eggplant or 2 small ones
2 large eggs
1/2 cup flour
1 tsp. salt
dash of pepper
1 can tomato paste plus 2 cans water
1 tsp. basil leaves
Shredded mozzarella, or a combination of mozzarella and parmesan cheese
1. Peel eggplant and slice in 1/4 inch slices. Sprinkle with salt.
2. Beat eggs, add salt and flour. This makes a thick batter. Thin down with about 1/3 cup of water to the consistency of pancake batter.
3. Dip slices of eggplant in batter and fry until brown on both sides. in hot shortening.
4. Heat tomato paste that has been diluted with water in a sauce pan. Add salt and pepper and 1 tsp. basil leaves. Heat ti boiling.
5. Place slices of fried eggplant in a casserole dish, pour some of the tomato sauce over them, sprinkle with cheese. Repeat layers until all eggplant is used. Be sure to end up with sauce and cheese on top.
6. Bake uncovered, in a 350 degree oven for about 45 minutes.
You may find it necessary to make more batter for the eggplant. This varies depending upon the size of the eggplant and amount that is absorbed by slices.
Leftover spaghetti sauce can be substituted for the tomato paste. This naturally imparts a great deal of flavor to the dish. You can also substitute whole tomatoes for the paste.
To complete this meal, you can serve with a side of spaghetti and some grilled Italian sausage and a simple salad.
*For a variation, add thin slices of fresh Mozzarella cheese between layers.
*For another variation place cooked broccoli between layers.