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Eggplant (Aubergine) Asiago

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


Peel eggplant and slice into 1/2 inches slices. Mix flour,salt and pepper in a bowl. Mix egg and milk in a different bowl. Heat 1/4 cup vegetable oil in a med frying pan. Dip eggplant slices into flour,egg/milk mixture and into flour again. Place 4 slices at a time into oil in frying pan. Fry eggplant on each side until each side is golden brown. Remove eggplant from pan and place on paper towels to drain. Wipe pan clean and repeat above process above to cook the rest of eggplant. In a medium saucepan add 1/8 cup olive oil, add chopped shallot, cook until tender. Add tomatoes, sugar, garlic, Italian seasoning and white wine. Cook on low heat for 10 minutes. In a 8x8 baking dish cover bottom with tomato mixture. Place a single layer of eggplant on bottom dish. Pour tomato mixture over eggplant. Sprinkle asiago cheese over top of tomatoes. Repeat process for next layers. Bake at 350 degrees for 25 minutes or until cheese is melted.

Source: www.food.com