Ingredients:1 large eggplant1½ cups flour½ cup cornmeal1½ cups of milk3 eggsDash of saltDash of black pepperDash of chili powderDash of garlic powderOlive oil8 oz. block of Monterey Jack cheese ½ cup of grated parmesan cheese
For the Sauce:
28 oz. can crushed tomatoes5 cloves of garlic – chopped1 onion - slicedHealthy handful of fresh basil1 tsp. of capers plus a little juice½ cup chicken broth5 sweet cherry peppers – sliced9 oz. can of black olives – drained and choppedDashes of black pepperDashes of ground oreganoDashes of red pepper flakes
Preheat Oven 350 degrees:
Wash the eggplant and slice in ¼ inch slices, with orwithout skin, depending on your preference.
Combine the flour and cornmeal in a shallow bowl and add thespices. In another shallow bowl placethe milk and the eggs and beat.
Prepare a baking pan with a drizzle of olive oil.
Dip the eggplant first in the flour/cornmeal and then in theegg wash and back in the flour/cornmeal. Place on the prepared pan. Repeatthis process until you are finished.
Bake until a beautiful golden color is achieved. About 20-25minutes.
For the Sauce:
Heat a large frying pan with a drizzle of olive oil. Add the onion and garlic and sauté until thegarlic is fragrant and the onion is slightly transparent.
Add the crushed tomatoes, chicken broth and seasonings. Add the capers, peppers and choppedolives. Gently simmer.
Building the Eggplant:
Prepare a baking pan with a drizzle of olive oil andspoonful of the sauce. Place theeggplant slices on the pan. Top withsauce, parmesan cheese and sauce. Placeanother layer of eggplant, sauce, cheeses and continue this process. End with the sauce and cheeses and a drizzleof olive oil.
Bake 350 degrees for 25-30 minutes.
Enjoy with Love,
Catherine xo
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