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Ingredients
- 3 to 4 eggplants, peeled and sliced about 1/4-inch thick
- Olive oil
- 1 qt. classic tomato sauce (meatless)
- 3/4 cup parmesan cheese, grated
Method
- Place the sliced eggplant in a colander and drain for about 2-3 hours.
- Heat the olive oil and fry the sliced eggplant, a few slices at a time, until browned on both sides.
- Removed from the pan and drain on absorbent paper toweling.
- When all the eggplant is dried, spread a few spoonfuls of tomato sauce in a large shallow casserole.
- On top of the sauce place a layer of the fried eggplant, spoon more sauce over the eggplant, sprinkle with parmesan cheese.
- Continue layering eggplant, sauce and parmesan cheese until all the eggplant is used.
- Cover and refrigerate.
- Serve cold or at room temperature.
