Ingredients:
1 eggs, beaten
1 cup milk
1 tablespoon vegetable oil
1 cup all-purpose flour
2 medium eggplants, peeled and cut into 1/2 inch slices
1 (28 ounce) cans tomato sauce
1 (12 ounce) cans tomato paste
1 (16 ounce) cans tomatoes, drained
1/4 cup Burgundy wine
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic salt
1/2 teaspoon salt
10 ounces sliced mozzarella cheese
1/2 cup grated parmesan cheese
Directions:
Combine egg, milk, and 1 tablespoon vegetable oil; gradually add to flour, beating until smooth.
Dip eggplant in flour mixture; fry in hot oil until golden brown.
Drain well on paper towels, and set aside.
Combine the next 9 ingredients in a medium saucepan, mixing well.
Simmer sauce 10 minutes.
Arrange half of eggplant slices in a lightly greased 13×9 inch baking dish.
Top with half of mozzarella cheese.
Spoon half of tomato mixture over cheese.
Repeat layers.
Top with Parmesan cheese.
Bake at 350 degrees for 30 to 40 minutes or until sauce is bubbly.
Servings: 6-8
Time preparation: 90 min.
Time total: 130 min.