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Parve
Easy
1 Hour, 20 Minutes
Diets 
7 eggplants
4 rolls gefilte fish (22 ounces each)
9 cups bread crumbs
20 eggs
8 tablespoons garlic powder
128 ounces Tuscanini Tomato Sauce
2 and 1/2 quarts Tuscanini Tomato Juice
3 and 1/2 cups sugar
3 tablespoons salt
3/4 cup garlic powder
Cut each eggplant into 1/4 inch slices.
Beat eggs, add garlic powder.
Dip each slice in eggs, and coat with crumbs. Place 15 slices of coated eggplant slices into each of three large roaster pans.
Partially thaw and slice gefilte fish to 1/4 inch slices. Place onto each slice of eggplant. Cover fish with a layer of eggplant slices, matching the bottom slices.
Mix tomato juice and sauce with spices. Pour over eggplant-fish in roasters. Cover and bake at 350 degrees Fahrenheit for one hour.
Photography by PeriPhotography.com
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