1 medium eggplant
1/2 pound mozzarella cheese
4 small cans tomato sauce
1/2 cup Parmesan cheese
2 teaspoons dried oregano
bread crumbs
2 eggs
salt
Peel and slice the eggplant into rounds. Dip each slice in the egg, then into the crumbs. Fry to a golden brown on both sides. Layer in a 13 x 9 inch baking pan: half the eggplant, half the mozzarella cheese, 2 cans of the sauce, 1 teaspoon oregano and half the Parmesan cheese. Repeat the layers. Bake for about 30 minutes at 350F.
Eggplant Index | Veggie Sides Index | Recipe Index | Home