Baked Pecan Eggplant Parmigiana
1 lg. eggplant
2 eggs beaten with 2 tsp. melted butter
1 cup pecan meal
2 tsp. dried basil
1- 1/2 c. tomato sauce, heated
8 oz. cheese
2/3 c. parmesan cheese
Cut eggplant into thin 1/4 inch slices. Put the slices on a large platter and sprinkle each with about 1/8 teaspoon salt. Let stand at room temperature for about 30 minutes to draw out excess moisture. Drain and dry the slices between paper towels. Dip each slice into flour, then in egg and then in meal, in that order.
Heat oil in frying pan and fry eggplant until golden brown, turning once. Drain on paper towels. Stir the basil into the tomato sauce. Spoon a little of the sauce into a 2 quart baking dish. Arrange 1/3 of the eggplant slices, overlapping, on the sauce. Top with 1/3 of the cheese, 1/3 tomato sauce and 1/3 parmesan. Repeat until all ingredients are used. Bake in preheated 350 degree oven for 20 to 30 minutes, or until bubbly.