| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetables, Eggplant | 4 | Servings | |
INGREDIENTS
| 2 | Eggplants | |
| 1/2 | c | Flour |
| 1 | Eggs; slightly beaten (1 to 2) | |
| 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | c | Olive oil |
| Grated Parmesan cheese | ||
| 1 | lb | Mozzarella cheese; sliced thin |
| Tomato sauce or spaghetti sauce |
INSTRUCTIONS
1. Pare eggplant; cut into very thin slices. Sprinkle each slice with salt; pile slices on a plate and cover with a weight to draw out the juice; let stand about 1 hour. 2. Flour eggplant slices and dip into beaten egg, seasoned with salt and pepper. 3. Fry in olive oil until golden on both sides. Drain on paper towels. 4. Place a layer of fried eggplant in casserole; cover with sauce; sprinkle with grated cheese and cover with a layer of Mozzarella cheese. Repeat procedure until all eggplant is used, ending with Mozzarella cheese. 5. Bake at 400 degrees for about 15 minutes. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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