| 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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