INGREDIENTS

INSTRUCTIONS

Preheat oven to 350F. 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.
Sauté.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.
Yields 3 Servings
Per serving: 565 Calories (kcal); 31g Total Fat; (49% calories from fat);
33g Protein; 38g Carbohydrate; 146mg Cholesterol; 1022mg Sodium Food
Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
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