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Ingredients
- 1 large eggplant
- 1 tspn salt
- ½ tspn black pepper
- 1½ cup fine dry bread crumbs
- 3 eggs, lightly beaten
- butter
- olive oil
- 1½ cup tomato sauce, heated
- ½ lb mozzarella cheese, sliced
- 1 tspn crumbled dry basil
- ¼ cup parmesan cheese, grated
Preparation & cooking instructions
- Wash eggplant and cut crosswise into ¼" thick rounds. Do not
peel.
- Season with salt and pepper. Dip into bread crumbs, dip into egg,
then again into bread crumbs. (More or less crumbs and egg may be needed
depending on size of eggplant.) Refrigerate for 30 minutes.
- Heat a small amount of oil in skillet. Fry eggplant slices until tender
and golden on both sides. Add more oil as necessary. Drain on absorbent
paper.
- Line a buttered shallow baking dish with some of the tomato sauce.
Arrange a layer of eggplant slices over the sauce. Cover with a layer
of Mozzarella slices, more sauce and a sprinkling of basil and Parmesan.
Repeat in layers until dish is full.
- Bake in a preheated moderate 350ºF oven for 25 to 30 minutes.
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