Recipe
Total Time: 60 min
Servings: 6
Ingredients2 medium eggplants, thinly sliced
1 cup vegetable oil
6 roma tomatoes, sliced
1 tsp butter
1 cup Italian cheese medley, shredded
1/4 red onion, julienne cut
1/4 cup extra virgin olive oil
1 cup ketchup
1 tsp sugar
2 tbsp Worcestershire sauce
1 tbsp yellow vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 ice cube
Steps
1. Preheat the oven to 350 degrees F2. Heat a medium pot over medium heat and add extra virgin olive oil and red onions. Stir and cook until onions become soft, but don't let the onions brown
3. Take the pot away from the heat and add the ice cube, while thoroughly mixing with the onions and oil
4. As soon as the ice cube melts, place the onions in a mixing bowl (discard most of the the oil-water liquid)5. Add the ketchup, sugar, Worcestershire sauce, vinegar, salt and pepper. Thoroughly combine these ingredients. Set this sauce aside for future use
6. Heat the vegetable oil in a large frying pan over high heat. Place eggplants in hot oil and fry 2-3 minutes on each side
7. Grease a glassware pan with the butter and place a layer of the fried eggplants slices
8. Place some tomato slices over the eggplants
9. Add about 6 spoonfuls of the sauce and spread over the tomatoes
10. Top with a handful of the shredded cheese
11. Repeat layers until you run out of ingredients
12. Bake for 30 minutes in the preheated oven or until the cheese is fully melted and golden brown
Serve with
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