2 med. eggplants (2 lbs.)
1/2 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1/4 - 1/2 c. olive oil
2 (8 oz.) cans tomato sauce (2 c.)
1 (8 oz.) pkg. mozzarella cheese, thinly sliced
1/2 c. grated Parmesan cheese*
Peel eggplants and cut in 1/2" slices. Sprinkle with salt. Spread out in layer on board or paper toweling; let stand 20 min. Pat dry with paper toweling.
Dip each slice in mixture of flour, 1/2 tsp. salt and pepper.
Heat 1/4 c. olive oil. Brown eggplant quickly. Cooking quickly over med, high heat will keep eggplant from absorbing a lot of oil. Drain on paper toweling. Continue cooking eggplant slices, adding more oil if necessary.
Pour 1/4" tomato sauce in bottom of greased 2 qt. casserole. Top with one-third of eggplant slices, one-third of remaining tomato sauce and one-third of cheeses. Continue layers. Cover and bake in hot oven, 400º, 20 min. Remove cover and continue baking 10 min.
Kay's note: Use freshly grated Parmesan and not that powdery stuff!!
Pairs Well With
If you like eggplant, and I do, both of these recipes are absolute winners!!