Eggplant (aubergine) Asiago

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 eggplant
• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 egg
• 1/4 cup milk
• 1/8 cup olive oil
• 1 medium shallot (chopped)
• 2 (14 1/2 ounce) cans diced tomatoes with juice
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1/4 cup wine
• 1 teaspoon italian seasoning
• 2 cups shredded asiago cheese

Recipe

• 1 peel eggplant and slice into 1/2 inches slices.
• 2 mix flour,salt and pepper in a bowl.
• 3 mix egg and milk in a different bowl.
• 4 heat 1/4 cup vegetable oil in a med frying pan.
• 5 dip eggplant slices into flour,egg/milk mixture and into flour again.
• 6 place 4 slices at a time into oil in frying pan.
• 7 fry eggplant on each side until each side is golden brown.
• 8 remove eggplant from pan and place on paper towels to drain.
• 9 wipe pan clean and repeat above process above to cook the rest of eggplant.
• 10 in a medium saucepan add 1/8 cup olive oil, add chopped shallot, cook until tender.
• 11 add tomatoes, sugar, garlic, italian seasoning and wine. cook on low heat for 10 minutes.
• 12 in a 8x8 baking dish cover bottom with tomato mixture.
• 13 place a single layer of eggplant on bottom dish.
• 14 pour tomato mixture over eggplant.
• 15 sprinkle asiago cheese over top of tomatoes.
• 16 repeat process for next layers.
• 17 bake at 350 degrees for 25 minutes or until cheese is melted.