1/2 cup plus l Tablespoon vegetable Oil
1/4 cup chopped onion
l clove garlic minced
3 (8oz) cans tomato sauce
l Tablespoon chopped parsley
1/4 teaspoon black pepper
l egg
1/4 cup milk
6 medium sized green tomatoes ( she said she only used about 4)
1/2 cup all purpose flour
1/2 lb. mozzarella cheese, shredded (she used lots more)
1/2 cup grate parmesan cheese (and lots more of this too)
Heat 1/4 cup vegetable oil in med. saucepan. Add copped, onion and garlic sauté, stirring until tender
about 5 min. Stir in tomato sauce, parsley and pepper. Heat to boiling, reduce heat and simmer
for 30 minutes, uncovered. In pie pan, beat egg wit milk and l tablespoon oil. Slice
tomatoes 1/2 in thick. Coat tomato slices in flour then dip into egg mixture. Heat remaining oil in
skillet. fry tomatoes until golden brown on both sides. In 8 x 12 inch baking pan arrange in
alternate layers the tomato sauce, tomatoes, mozzarella cheese and Parmesan cheese. Sprinkle
top with parmesan. Bake in preheated 350 degree oven for 30 to 35 minutes or until
bubbly. Makes 6 portions.