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Italian Eggplant Mozzarella

Serves 4--6
Italian Eggplant Mozzarella
One eggplant
shredded or sliced mozzarella cheese 12to 16 oz.
3/4 cup Romano or Parmesean
chesse or blended
1 tbls.Louisiana Hot sauce
or any brand (liquid)
1 green pepper(chopped)
1 onion(chopped)
1 large can of diced tomatoes
(preferably basil and oregano flavored)
1 can of tomato sauce 12 oz.can
1/2 teaspoon Italian seasoning
1 teaspoon Basil seasoning
1 teaspoon Oregano seasoning
1teaspoon of onion powder
1teaspoon of garlic powder,
minced garlic or fresh diced garlic
(your choice)
Salt & Pepper (to taste)
1/2 cup olive oil
2 or 3 cups cooking oil
2 tbls. sugar
1 egg
1 cup milk
3 cups self-rising
or all purpose white flour

Red Sauce:
Drain all water out
of can of diced tomatoes
Then smash the tomatoes down some
Add to a cooking pot.
Then add diced green peppers
and diced onions to this.
Fry in olive oil on low to medium
fire for ten minutes.
Add tomato sauce to the cooking pot
Stir and add the other seasonings
add sugar to the pot and stir.
Add 1/2 of the Romano or Parmesean
cheese to the pot: add water.
Stir and cook for approx. 20 minutes on low fire.

Fried Eggplant:
Cut eggplant into 1/4 to 1/2
inch round slices
(peeled or not peeled,your choice)
Whip egg and add milk, whip togeather
Dip sliced eggplant into egg and milk liquid
Remove and fully cover eggplant into the flour
(in a seperate bowl.)
Remove and deep fry eggplant in
hot grease on a medium fire
until golden brown and crispy
on both sides about 15 minutes total.
Remove and place on platter
with scott towels to drain grease.
Remove scott towels.
Place on plates or platter and
cover with red tomato sauce mixture.
Sprinkle remaining Romano or Parmesean cheese
on top of the sauce and eggplant
Sprinkle the mozzarrella cheese heavily on top
of sauce mixture and place in microwave,
until cheese is melted (about 2 or 3 min.)
Serves about 4-6 people

by Dottie Fontaine

From ©Dottie's Kitchen