This recipe came from my sister-in-law's grandmother. It's so rich and... wonderful. The marinara sauce is fantastic with fresh chopped tomatoes rather than canned. And fresh basil is a must. Buon appetito!
Eggplant
Peel 2 eggplants and slice thinly.
Beat eggs and milk (quantity depending on how much you are making – but about 2 eggs and 1 cup milk for 2 eggplants). Add a little salt, pepper and garlic powder to egg mixture.
Put a few cups of flour in a bowl. Dip eggplant slices in egg mixture and then in flour.
Fry eggplant in hot oil. Brown eggplant on each side and let eggplant sit on paper towels.
Tip: The fried eggplant freezes well. If you are not ready to make parmesan, place eggplant on cookie sheet to freeze (so they don’t stick) and then store in container or plastic bag.Sauce
Cover bottom of large pot with 4 Tbsp olive oil and 6 cloves garlic. Brown garlic in oil and add 2 large cans crushed tomato and almost one can of water. Be careful – oil spits! Add a large handful of fresh basil, 1 Tbsp oregano and a little bit of salt and black pepper. Simmer one hour.
Putting it together in a casserole dish:
Layer of sauce on bottom
Layer of eggplant
Thin layer of sauce
Sprinkle oregano
Layer of fresh basil
Thin layer of mozzarella and grated parmesan cheese
Layer of eggplant
Thin layer of sauce and a little bit of oregano and grated parmesan cheese
Bake for approximately 30 minutes in preheated oven at 350°. It's ready when the eggplant browns and some of sauce gets absorbed (but don’t let it to get too dry).
Serve with pasta or, as we did, garlic bread.
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