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Categories:
tomato sauce eggplant eggs bread crumbs salad oil Parmesan cheese oregano thyme salt Mozzarella cheese
Viewed: 5 - Published at: 5 years agoIngredients
- 3 (8 oz.) cans tomato sauce
- 1 large eggplant
- 3 eggs, beaten
- 1 c. dried bread crumbs
- 3/4 c. salad oil
- 1/2 c. grated Parmesan cheese
- 1 tsp. oregano
- 1 tsp. thyme
- salt
- 1/2 to 1 lb. Mozzarella cheese, sliced
Method
- Pare the eggplant, if desired. Cut it into 1/4-inch thick slices.
- Dip each slice into the beaten eggs and then dip them into the bread crumbs.
- Saute in the hot oil until golden brown on both sides.
- Place a layer of eggplant in a 2-quart casserole dish. Sprinkle with some of the thyme, salt, Parmesan cheese, oregano and the Mozzarella cheese.
- Cover with some of the tomato sauce.
- Repeat until all the eggplant is used. Top the last layer with several slices of the Mozzarella cheese. Bake, uncovered, at 350° for 30 minutes.
- Serves 4 to 6.
