Categories: Casseroles, Italian, Vegetables

Ingredients

• 1 medium eggplant
• 1/2 cup chopped onion
• 1 tablespoon chopped parsley
• 1/2 cup vegetable oil
• 1 egg slightly beaten
• 1/4 teaspoon pepper
• 1/8 cup grated Parmesan cheese
• lemon juice
• 1/2 cup chopped celery
• 1 clove garlic minced
• 3 8 ounce cans tomato juice
• 1/4 cup milk
• flour
• 1/2 pound mozzarella cheese, shredded

Directions

1. Heat 1/4 cup oil in large skillet over medium heat.

2. Add onion, celery and garlic. Saute, stirring occasionally until tender.

3. Stir in tomato juice, parsley and pepper.

4. Bring to boil. Reduce heat and simmer 1/2 hour.

5. Peel and slice eggplant into 1/4 inch slices. Brush eggplant slices with lemon juice.

6. Mix together egg, milk and 1 tablespoon oil.

7. Coat eggplant with flour. Dip into egg mixture and drain.

8. Heat 1 tablespoon oil in large skillet. Add eggplant and fry until brown, add remaining oil as needed.

9. Arrange alternate layers of sauce, eggplant and cheeses in baking dish. Repeat until all is used and bake at 350 degrees for 30 minutes.

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