-
1
NOTE: I make my own, using 2 large cans crushed Italian tomatoes, 3 or possibly 4 6-ounce.
-
2
cans Italian seasoned tomato paste, 1/2 tomato paste can of water
-
3
[to get scrapings of paste from all cans], 1 whole bay leaf, Italian seasonings including basil, oregano, and black pepper.
-
4
I simmer this several hrs and frequently make it the day before because sauce is
-
5
*always* better the second day.
-
6
Generously salt each slice of aubergine, piling the slices on top of each other in a deep bowl.
-
7
**Put a weight on the pile!
-
8
** This will remove bitter juices inherent to the aubergine itself.
-
9
Let the aubergine stand about 30 min, draining the bowl at least two times.
-
10
If the aubergine slices average about 3 inches in diameter, you might want to slice them in half.
-
11
Dip slices in egg-lowfat milk mix, then into bread crumbs.
-
12
Coat bottom of heavy pan well, but not deep, with olive and vegetable oils.
-
13
Heat with freshly mashed garlic.
-
14
Brown coated aubergine until breading is done, and outside is golden brown.
-
15
Drain on paper towels.
-
16
Grease a 9x13 casserole dish, and place a layer of aubergine on the bottom.
-
17
Next, sprinkle parmesan and romano cheese, then 1-1/2 to 2 c. tomato sauce.
-
18
Top with mozzarella cheese.
-
19
Repeat layers, ending with mozzarella cheese.
-
20
Bake at 350 degrees for 20-25 min, or possibly until cheese melts and is slightly browned.
-
21
Note: Leftover sauce can be used for pasta on the side, or possibly kept frzn till another time.
