Ingredients

  • 1 large eggplant
  • 3 eggs, beaten
  • 1 cup dried bread crumbs
  • 3/4 cup olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/2 pound mozzarella cheese, sliced
  • 3 8 oz. cans tomato sauce
  • 1 clove garlic, crushed
  • 2 mediums yellow onions, chopped
  • 1/2 teaspoon oregano

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees.
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Step 2

  • Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
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  • Length: 30 minutes

Step 3

  • Saute onions and garlic in a tablespoon of oil.
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Step 4

  • Add tomatoes and oregano, simmer until sauce thickens slightly.
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Step 5

  • Dip each eggplant slice first into eggs, then into crumbs.
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Step 6

  • Saute in hot olive oil until golden brown on both sides.
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Step 7

  • Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.
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Step 8

  • Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
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Step 9

  • Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 30 minutes