INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Blanch and peel eggplant. Cut into 1/2" thick
slices. Place the slices in a colander over a bowl. Sprinkle salt over all
the slices. Let stand for 30 minutes. Rinse. Pat dry. Set aside. Mix egg,
milk and olive oil and place into a bowl. Mix bread crumbs and grated
parmesan cheese in another bowl. Dip each slice into flour, toss lightly to
remove excess flour and then dip quickly into the egg and milk mixture.
Allow excess milk and egg coating to drip off and then place the slice in
the cheese and bread crumb mixture. Coat each slice thoroughly. Place the
coated eggplant slice on a rack and allow to dry for at least an hour.
Saute in clarified butter until golden on each side. Remove from skillet
and place in a baking pan heavily greased with olive oil. Slice the
mozzarella thickly and cover each slice of cooked, coated eggplant with as
much mozzarella as needed. Pour tomato sauce over the cheese covered
eggplant slices and bake for about ten minutes. Remove from oven and allow
to cool. Sprinkle lightly with ground oregano and serve with additional
tomato sauce. You may also lightly sprinkle on some minced anchovy.
Posted to EAT-L Digest 09 Oct 96
From:    Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date:    Wed, 9 Oct 1996 12:40:50 -0800

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