Ingredients: 1 large eggplant,3 eggs, beaten,1 cup dried bread crumbs,3/4 cup olive oil,1/2 cup grated Parmesan cheese,1/2 pound mozzarella cheese, sliced,3 8 oz. cans tomato sauce,1 clove garlic, crushed,2 mediums yellow onions, chopped,1/2 teaspoon oregano
Instructions:
- Preheat oven to 350 degrees.
- Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
- Saute onions and garlic in a tablespoon of oil.
- Add tomatoes and oregano, simmer until sauce thickens slightly.
- Dip each eggplant slice first into eggs, then into crumbs.
- Saute in hot olive oil until golden brown on both sides.
- Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
- Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
- Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
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