| Ingredients: |
1 large eggplant
2 eggs, beaten
1/2 t. salt
1/3 cup salad oil (approximately)
1 cup sesame seeds
28 oz. whole tomatoes, drained
1 T. fresh parsley
1 bay leaf
1/4 t. oregano
1/4 t. thyme
1/4 t. rosemary
1 clove garlic
2 T. chopped onions
2 t. chopped green pepper
1/2 lb. Monterey jack cheese
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| Preparation - Directions: |
Trim and pare eggplant. Slice lengthwise into 6 to 8 (1/2 inch) slices. Mix seeds and salt. Dip slices into egg, then seed mixture. Sauté until soft and golden. Add oil as needed. Drain slices.
In 2 tablespoons oil, sauté garlic, onion and green pepper; drain. In pan, squeeze tomatoes with hands. Add garlic, onion, green pepper (that’s been sauteed), parsley, bay leaf, oregano, thyme and rosemary. Simmer 30 minutes. In lightly greased casserole, layer sliced eggplant, sauce and sliced cheese (reserving enough cheese to cover top of casserole). Bake uncovered 25 minutes in 350° or until heated through. Serves 4.
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