Eggplant Parmigiana

Ingredients:

• 2 lbs aubergine, peeled
  
• 1 garlic, minced
  
• 3 lbs ripe plum tomatoes, diced
  
• 1/2 cup cream cheese, diced
  
• 3 tablespoons butter
  
• freshly grated parmesan
  
• olive oil for frying
  
• ground black pepper
  
• fresh basil
  
• 1/2 cup flour
  
• 1 egg, separated
  
• 1/8 cup dry wine
  
• 1/8 cup water
  
• grated lemon peel
  
• nutmeg

Directions:

Beat together flour, egg yolk, water and wine until a smooth paste is formed.
Let paste stand for two hours.
Whip egg white until stiff.
Fold egg white, lemon peel and nutmeg into batter mixture.
Sauté garlic in oil until golden.
Add tomatoes, basil and pepper.
Simmer tomato mixture for thirty minutes, stirring occasionally.
Slice aubergines into 1/3 inch thick slices.
Dip aubergine slices in batter and fry in oil until golden on both sides.
Line a large casserole dish or lasagna pan with tomato mixture.
Layer dish with aubergine, tomato mixture and cream cheese.
Sprinkle parmesan over top and dot with butter.
Bake at 350°F for thirty minutes.