Eggplant Vaquinha
Serves 6
Ingredients:
- 2 lb. eggplant
- ½ cup flour, for coating
- vegetable oil for frying
- 8 ounces Vaquinha Cheese, shredded, (2 cups)
- salt and pepper
- 1 jar tomato sauce (approx. 20 ounces)
- 1 tablespoon vegetable oil
Direction:
Wash the eggplant. Cut the eggplant into ½ inch (1 cm.) wide rounds. Sprinkle generously with salt on both sides and allow the eggplant to sit in a colander in the sink, for one hour.
Pat the eggplant dry with paper towel. Toss the eggplant in the flour until they are coated. Pour the oil into a frying pan and heat to medium-high. When oil is hot, place one layer of eggplant into the oil. Cook for several minutes, then turn over and cook until tender. Remove from pan and place onto a plate lined with paper towel. Repeat for remaining slices.
Preheat the oven to 350°F. Spread the 1 tablespoon of oil in a large shallow baking dish. Spread some of the tomato sauce on the bottom. Cover with a layer of eggplant slices. Cover the eggplant with some of the Vaquinha cheese. Repeat layering tomato sauce, eggplant and cheese until all the ingredients are used. Bake in the oven for 45 minutes. Serve.
