| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Italian |
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Medium-size eggplant (1 1/2 pounds) |
| 1 |
tb |
Salt |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Packaged bread crumbs |
| 1/3 |
c |
Grated Parmesan cheese |
| 1/3 |
c |
Vegetable oil (up to 1/2) |
| 4 |
|
Medium-size tomatoes, sliced |
| 8 |
oz |
Mozzarella cheese, sliced |
| 1/2 |
ts |
Italian seasoning, crumbled |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
1. Wash and trim eggplant. Cut in half vertically, then into 1/2-inch
slices. Spread slices in slightly overlapping rows on a board or large
platter. Sprinkle each row with salt before arranging the next row. Prop up
board at an angle to allow liquid to run off. Let stand 30 minutes.
2. Rinse lightly; pat dry on paper toweling. Beat eggs in shallow dish;
combine crumbs and cheese on wax paper. Dip each slice into egg mixture,
then into crumb mixture. Reserve any remaining crumbs.
3. Heat 2 Tablespoons of the oil in large skillet; saute slices a few at a
time; brown on both sides. Drain on paper toweling. Repeat, with more oil
as necessary.
4. Arrange in greased shallow ovenproof dish with a slice of tomato and
half a slice of cheese between eggplant slices. Sprinkle with Italian
seasoning, salt and pepper. If there are leftover crumbs, sprinkle over
top.
5. Bake in a moderate oven (375 degrees) for 20 minutes.
NOTE: This dish freezes well. Posted to EAT-L Digest 09 Mar 97 by
"Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 9, 1997
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