Sprinkle eggplant with salt, place in colander and allow to drain for
20 minutes. Preheat oven to 350. Line baking sheet with paper
towels. Place fouler in dish. Heat 2 inches of oil in pan. Dredge
eggplant and fry until golden brown. Fry zucchini. Cover bottom
of baking pan with 1 cup tomato sauce, place eggplant and
zucchini over sauce, drizzle with 1/4 cup cream. Sprinkle with
pepper and half the herbs and half the cheese. Add 1 more cup of
sauce. Create second layer of eggplant and zucchini. Drizzle with
remaining cream, herbs, tomato sauce, and then remaining
cheese. Bake for 30 minutes.
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