EGGPLANT CASSEROLE

EGGPLANT CASSEROLE

Serves 6

Ingredients
1 200grams MAGNOLIA QUICKMELT CHEESE
MAGNOLIA NUTRI-OIL for deep-frying
1 cup breadcrumbs
2 eggs, slughtly beaten
1 cup all purpose flour
2 pcs eggplant, about 80 grams per piece

Tomato Sauce:
1 cup tomato sauce
3 tbsp tomato paste
1 tbsp minced garlic
1/4 cup MAGNOLIA GOLD BUTTER
1/2 cup beef broth
1 tbsp fresh basil, chopped (or 1/2 tbsp dried)
salt & pepper to taste



Procedure
Preheat oven to 350 F.

Slice eggplant lengthwise into 1/2-inch-thick pieces, about 3 inches long. Dredge in flour, then in eggs and finally in breadcrumbs. Deep fry in hot oil until golden in color. Drain in paper towels. Set aside.

Prepare tomato sauce by melting butter in saucepan. Saute garlic then add tomato paste. Cook for a minute then add tomato sauce and wine. Let simmer for another minute then add beef broth. Allow mixture to simmer for 2 minutes more. Add basil and season to taste. Set aside.

Pour one-third of the tomato sauce you have prepared in an 8x8 inch baking dish. Lay eggplant fritters on top and arrange side by side. Generously top this layer with grated cheese. Repeat layers with grated cheese as topmost layer. Bake for 15 minutes.