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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.
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