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Categories:Viewed: 59 - Published at: 5 years ago
Ingredients
- 2 medium eggplants (2 lb.)
- 1/2 c. flour
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 1/2 c. Parmesan cheese
- 1/4 to 1/2 c. olive oil
- 2 (8 oz.) cans tomato sauce
- 1 (8 oz.) pkg. Mozzarella cheese, thinly sliced
Method
- Peel eggplant and cut into 1/2 inch slices.
- Sprinkle with salt.
- Spread out in layer on board or paper toweling; let stand 20 minutes.
- Pat dry with paper towel.
- Dip each slice into the mixture of flour, salt and pepper.
- Heat olive oil and brown eggplant quickly.
- Cooking quickly over medium heat will keep eggplant from absorbing too much of the oil.
- Drain on paper towel. Continue cooking eggplant slices, adding more oil if necessary. Pour 1/4 of tomato sauce in bottom of greased 2-quart casserole. Top with 1/3 of the eggplant slices and 1/3 of the remaining tomato sauce and 1/3 of the cheese.
- Continue layers.
- Cover and bake in oven at 400° for 20 minutes.
- Remove the cover and bake 10 more minutes.
