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Aubergine Parmegiano

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500g sliced Aubergines/Eggplant
1tsp diced garlic, minced
1.25l tomato puree
1 cup Parmeasan Shavings
226g mozzarella cheese, diced
4 tbls unsalted butter
350g sliced Onion
Salt and Pepper
2 Eggs, beaten
4 tbls Olive Oil
1/2 tsp. Basil
1 cup Flour
1 cup Milk
 
N.B. Items in bold are available from all MF outlets.
 
Heat 1/4 cup oil in skillet. Saute garlic and onions until soft. Add tomatoes, basil, salt and pepper. Cook covered 30 minutes. Stir occasionally.
 
Make batter with flour, eggs and milk. Dip eggplant slices in it and fry in remaining hot oil until browned on both sides. Add more oil, if necessary.
 
Arrange alternate layers of eggplant, sauce and cheese in casserole. Sprinkle each layer with salt and pepper. Dot with butter and bake at 350 degrees for 30 minutes. Can be frozen for future use.
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