What you need:

• Cookie sheet or stoneware pan

• Casserole or baking pan

•1 large eggplant

• 2 eggs

• 1 cup seasoned breadcrumbs

• ½ cup grated Parmesan cheese

• 3 cups tomato sauce (mixed with 1/2 cup water)

• 2 cups shredded mozzarella

Part 1

Preheat oven to 400°

• Spray cookie sheet or stoneware pan with cooking spray

• Peel the eggplant because this way the breadcrumbs won’t stick to the peel

•  Slice them somewhere between ¼ to ½ inch slices

•   Lay them flat.

• Salt both sides.

• Let them set

• The salt will remove some of the moisture and it also helps in the cooking process

• Pat dry any excess moisture with paper towels

•Dip in egg

• Dip in breadcrumb mixture

• Put all the slices of eggplant on the cookie sheet and bake them until a little bit brown, then flip them until nicely browned.

Part 2

• Lower oven temperature to 375

• In a casserole dish or baking pan cover the bottom with tomato sauce.

• Layer slices of eggplant

• Pour tomato sauce over the layers until it just covers the eggplant • Place a layer of sliced mozzarella cheese on top.

• Repeat layers of eggplant and sauce finishing with layer of mozzarella.

•Cover with aluminum foil

• Bake for 25 minutes

• Remove foil

• Bake for another 10 minutes until the cheese is melted and bubbly

• If you have more eggplant do more layers or use a bigger pan.



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