| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats |
Vegetarian |
Vegetables, Vegetarian, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant,peeled,sliced 1/4 to 1/2 inch |
| 2/3 |
c |
Flour |
| 2 |
|
Eggs,beaten |
| 2/3 |
c |
Fine bread crumbs |
|
|
Olive oil for frying |
| 3 |
c |
Tomato sauce,meatless or not * |
| 1 |
lb |
Mozzarella,fresh if you can get it |
| 1/2 |
c |
Parmesan,grated |
INSTRUCTIONS
* 4 cups of sauce (your favorite) with or without meat Dredge eggplant
slices in flour, dip in egg, and coat with bread crumbs. Fry breaded slices
in olive oil until they are dark golden and offer little resistance to a
fork. Drain on paper towels.
In a 9 x 12 x 3-inch casserole, spoon a thin layer of tomato sauce over the
bottom. Put down a single layer of fried eggplant slices, followed by a
generous layer of sauce, mozzarella slices, and a sprinkling of Parmesan.
Continue repeating process until eggplant and mozzarella are used up
(you'll probably get two layers of eggplant), ending with a final layer of
sliced mozzarella on top. Bake in 350 F oven for 40 minutes, making sure
that cheese on top is melted and browned nicely. You can use the broiler
for browning during the last few minutes, but don't over do it.
From The Bad for You Cookbook by Chris Maynard & Bill Scheller;ISBN
0-679-73545-3
Posted by Ron Duncan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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