- Serving size: 6-8 portions
Ingredients
- 1.5 pounds of eggplant, peeled and sliced into ¼-inch rounds
- 2 cups of cassava flour
- 2 eggs
- 2 tablespoons of water
- Salt to taste
- ½ cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- Oil for frying
For the sauce
- 1 can (18 ounces) of tomato puree
- 1 small onion, finely chopped
- ½ tablespoon of butter
- ½ tablespoon of extra virgin olive oil
- ¾ cup of water
- 1 teaspoon of salt
Instructions
- Place the chopped eggplant on a large tray. Season generously with salt and let it sit for at least two hours to draw out moisture (the goal is to remove the bitter liquid it contains)
- While waiting for the eggplant, prepare the sauce. Sauté the onion in the butter and olive oil until translucent. Add the tomato puree, salt, and water. Cook over medium heat, stirring constantly to prevent sticking. Cook for 5 minutes until the sauce thickens. Turn off the heat
- Divide the cassava flour into two large plates (placing one cup of flour in each).
- Beat the eggs with the two tablespoons of water and place them in a large, deep bowl
- Arrange the ingredients and utensils in the following order: eggplant, one plate of flour, the bowl with the eggs, the other plate of flour, and an empty tray
- Preheat the oven to 375°F and heat oil for frying in a skillet
- Dredge each slice of eggplant in the flour, shaking off the excess, then dip it in the egg, and finally coat it with the second plate of flour, shaking off any excess. Fry until golden brown on both sides. Place the eggplant on the baking tray in a single layer. Repeat until all the eggplant slices are cooked
- Cover the fried eggplant with the tomato sauce and sprinkle with cheese. Bake for 25 minutes
