Archive for July, 2009

Ingredients

• 1 large eggplant
• 2 eggs
• 1 cup Italian breadcrumbs
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• 2 tsp. oregano
• 1/2 lb mozzarella
• 1 large can of tomatoes

Directions

• Peel eggplant and slice 1/4″ thick.
• Salt and drain in colander.
• Squeeze dry.
• Oil 15 X 10 X 1 pan.
• Dip slices in egg and crumbs.
• Bake at 400 for 5 min each side.
• Layer in 2 qt. Casserole.
• Sprinkle with Parmesan cheese, oregano, mozzarella, and sauce.
• Top with mozzarella.
• Bake uncovered at 350 for 30 min.

Suzy