Send us some "foodback" gourmet@chef.net

Ingredients

2 eggplants
1/2 cup flour
2 Eggs, slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
Grated Parmesan cheese
1 pound Mozzarella cheese -- sliced thin
3 cups Tomato Sauce
Béchamel Sauce
 

Directions


Pare eggplant; cut into very thin slices. Sprinkle each slice with salt; pile slices on a  plate and cover with a weight to draw out the juice; let stand about 1 hour.
Flour eggplant slices and dip into beaten egg, seasoned with salt and pepper.
Fry in olive oil until golden on both sides. Drain on paper towels.
Place a layer of fried eggplant in casserole; cover with sauce; sprinkle with grated  cheese and cover with a layer of Mozzarella cheese. Repeat procedure until all eggplant is  used, ending with Mozzarella cheese.
Top with Béchamel sauce.
Bake at 400 degrees for about 15 minutes.

These pages designed and maintained by:
  TechNoTrix E-Media Consultants
Copyright 1997-2000
Send E-mail to the WebMaster