Preparation:
Rehydrate granburger in hot wate for 10 minutes. Saute rehydrated granburger, onion, celery, and garlic in corn oil till vegetables are tender. Add tomatoes, tomatoe sauce, salt, and sugar. Simmer uncovered for 30 minutes.
Slice a medium sized unpeeled eggplant not 1/8 inch thick rounds. Stack with salt sprinkled between slices. Place weight ot top of stack and press for 2 hours or more. Rinse slices in cold water. Drain well.
Combine egg and milk. Dip eggplant slices into egg milk mixture and then inot cornflake crumbs. Fry in corn oil until golden brown.
Place half the tomato granburger sauce in the bottom of a 2 to 2 1/2 quart casserole dish. Alternate layers of fried eggplant slices and slices of mozzarella cheese. Sprinkle with parmesan cheese. Top with remaining sauce. Bake uncovered at 350 degrees F. for 25 minutes. |
