seasoned flour
peanut oil
salt, pepper, thyme to taste
1/2 cup chopped parsley
1 onion, finely chopped
2 green peppers, finely chopped
6 large tomatoes
16 ounces sliced mozzarella cheese
1 cup heavy cream
1/2 cup half and half
3 eggs
2 egg yolks
nutmeg
Peel
and slice eggplant. Dredge in seasoned flour. Fry in hot, deep oil
until nicely browned and soft. Place half the eggplant slices in a
large oblong baking dish. Season with salt, pepper, thyme and 2
tablespoons chopped parsley. Peel, seed, and slice tomatoes. Cover
eggplant slices with half the tomatoes. Sprinkle tomatoes with salt,
pepper, more parsley, half the onion and half the peppers. Cover with
half the cheese slices. Repeat layers ending with cheese. Beat
remaining ingredients together. Pour over layered ingredients. Bake in
425 degree oven 30-40 minutes or until the custard is completely set
and cheese is deeply browned. Remove from oven. Let rest 5 minutes
before serving. Makes 6 main dish servings.
