Betsy serves 6-8 (?)
- 3 medium eggplants
- 1/2 small onion, diced
- 2 whole cloves garlic
- 1 Tbs. butter
- 1 large can tomatoes, chopped
- 1 can tomato sauce/ original recipe says “tomato puree” in addition to the can of paste.
- 1 can tomato paste
- salt & pepper to taste
- basil to taste
- 8 oz. water, if tomato “puree” is used. I suspect puree would be more dense than sauce … ??
- 1 egg, whisked
- 1/4 tsp. salt
- 2 Tbs. olive oil
- 1/2 -3/4 cup each Romano & Parmesan cheese, grated
1. Peel eggplants, cut into 1/2- inch thick slices and place in salted water while preparing step two.
2. Saute onion and cloves in butter. Blend in tomatoes, puree, paste, salt & Pepper and basil. Add water and simmer 30 minutes.
3. Whisk egg with 1/4 tsp. salt. Pat slices dry and dip in egg mixture. Drain on paper towel.
4. layer in casserole: sauce, eggplant, cheese, ending with cheese for second series of layers. Bake, covered, at 350 for 1 hour.
