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1. Add the garlic, onion and olive oil to a large skillet and sauté until crisp tender.
2. Add the tomato paste and 3 cans of water.
3. Mix well, add the sugar, oregano, parsley and bay and season to taste with salt, fresh ground black pepper, onion powder, garlic powder, and red pepper.
4. Simmer over low heat for 2 hours, then set aside.
5. Cut the eggplant into thin slices.
6. Add the flour to a shallow dish.
7. Beat together the eggs and 1 teaspoon olive oil in another shallow dish.
8. Dip the eggplant slices in the flour, then the egg mixture.
9. Fry in a skillet with olive oil until golden brown on both sides.
10. Drain on paper towels.
11. Layer the eggplant in medium size baking dish: eggplant, sauce, and cheeses.
12. Repeat the layers.
13. Bake for 35 to 40 minutes at 350 degrees.
14. Serve with additional sauce.
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