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Instructions |
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Arrange a layer of eggplant slices in a bowl. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
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Heat oil in a heavy skillet over medium high heat. Fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbant paper.
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Preheat oven to 350°. Arrange half the
eggplant slices in the bottom of a lightly oiled baking dish. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
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Bake 20-25 minutes or until mixture is bubbly.
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Serving
Suggestions |
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Nutrition Info- Calories 565; Fat 31.7g; Protein 27.4g; Cholesterol 82.6mg; Dietary Fiber 9.1g
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Originally Submitted
5/20/2010
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