Print Recipe

Ingredients

2 (80 g) pc eggplants
1 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, slightly beaten
1 cup bread crumbs
MAGNOLIA NUTRI-OIL for deep-frying
1 (185 g) bar MAGNOLIA QUICKMELT CHEESE, grated
TOMATO SAUCE:
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 tbsp minced garlic
3 tbsp tomato paste
1/2 cup white wine
1/2 cup beef broth
1 tbsp chopped basil leaves
iodized fine salt and pepper to taste

Procedure

  1. Preheat oven to 350°F.
  2. Slice eggplants lengthwise into 1/2 inch-thick pieces, about 3 inches long. Dredge in flour, then dip in eggs and finally coat with breadcrumbs. Deep fry in hot oil until golden in color. Drain on paper towels.
  3. Pour one-third of prepared tomato sauce in and 8x8 inch baking dish. Lay eggplants on top and arrange side by side. Generously top this layer with grated cheese. Repeat layers with grated cheese as top most layer. Bake for 15 minutes.
TOMATO SAUCE:
  1. Melt butter in a saucepan. Sauté garlic then add tomato paste.
  2. Cook for a minute then add tomato sauce and wine. Simmer for another minute then add beef broth. Continue simmering for 2 more minutes.
  3. Add basil and season with salt and pepper to taste.
Makes 3 to 4 servings.

Comments

Be the first to comment on this recipe! But you must login first.