Mama's Eggplant Casserole

Ingredients:
  • 2 medium eggplants
  • 1 medium Green pepper
  • 1 medium onion
  • 2 cloves garlic
  • 3 small shallots
  • Parsley to taste
  • 1 egg
  • 1 cup milk
  • 2 cups oil
  • 1 cup flour
  • 2 cups water
  • 1 T tomato paste
  • 2 cubes or 1 teaspoon chicken bouillon
  • 1 teaspoon salt
  • 1 T butter
  • Dry Spaghetti sauce mix (1.4 oz -- use half)
  • Parmesian cheese
Aint YoMama (Cadet Marie Charilia, affectionately known as "Mama"). Mama lives in Ranquitte, Haiti.

Steps:
  1. Heat oil for frying.
  2. Slice the eggplant in thin sections (about 1/8 inch), length-wise.
  3. Beat the egg and the milk.
  4. Pass the slices of eggplant in the milk mixture, and then roll in the flour.
  5. Fry the eggplant (two or three minutes in hot oil).
  6. Preheat oven to 250 degrees.
  7. Mince the garlic and shallots and mix them together.
  8. Heat 2 Tablespoons of oil in a sauce pan, then add the tomato paste and the minced items.
  9. Add 2 cups water.
  10. Add the salt, parsley, butter, and bouillon
  11. In another bowl, add 4 T of water to the half of the Spaghetti mix, and stir; add this.
  12. Chop the onion and green pepper, and add to the sauce.
  13. Grease the casserole dish.
  14. Add a little sauce, a layer of eggplant, and a sprinkle of parmesian cheese. Repeat until you're out of materials.
  15. Pop it in the oven and cook for 30 minutes at 250 degrees.