Tuesday, March 27, 2007
2 Regular sized eggplants (sliced)
2 beaten eggs
2 tbsp oil
salt or Vegeta (I use Vegeta)
Basil (I used dried)
Parmesan (your taste)
Mozzarella (shredded, to your taste)
1 Can Crushed Tomatoes
Wash and slice the eggplant, and sprinkle sea salt on them.
Prepare two separate wide flat bowls one with the beaten egg and the other with breadcrumbs.
Heat the oil.
Drench both sides with the egg, and then turn in breadcrumbs.
Fry and set aside on paper towels to absorb the oil.
In a pan, start to layer...crushed tomatoes, and basil first.
Eggplant, crushed tomatoes, basil, parm, mozzerella.
Layer with as much as will fit.
With the last being the topping of mozzerella.
Bake at 350F until top is melted and bubbly.