• Eggplant (peeled & sliced into quarters) 4 ea
• Roma tomatoes - 8-10 ea (Tomatoes blanched, shocked in ice, then peeled, then quartered)
• Garlic (roasted) - 2 bulbs
• Mozzarella (fresh balls, sliced) - 2-4 ea
• Basil - handful
• Eggs (beaten) - 4-5 ea
• Flour - 2 cups
• Salt & pepper - 2 tsp
• Italian seasoning - 2 tsp
• Onion salt - 1 tsp
• Olive oil - 1 cup
• Vegetable stock - 1 can

Mix flour, salt & pepper, Italian seasoning, onion salt into bowl. Dust eggplant with flour mixture, then submerge into egg mixture, then back in flour. Heat pan to medium-high, add oil. Cook eggplant until golden brown on each side and put aside. In a blender add tomatoes, garlic, vegetable stock, and basil. Blend well, in 8X12 baking pan pour a little tomato mixture into pan then layer eggplant, add tomato sauce, then sliced cheese. Repeat, cover with foil and bake @ 350 for 40 minutes, uncover foil at 30 minutes to let top layer of cheese melt. Let rest for ten minutes. Serve.

Hint: This dish always tastes better the next day.

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