- 6
Ingredients
- 2 medium large eggplant(2-3lbs total)
- salt
- olive oil, as needed
- all purpose flour, for dredging
- ground pepper
- 2 c fast tomato sauce
- 8 oz grated Mozzarella (2c)
- 1 c grated Parmesan
- 30 basil leaves, fresh
Preparation
Step 1
1) peel eggplant. cut into 1/2 in. thick slices.
2) when ready to cook, preheat oven to 350, put 3tbs of olive oil in large skillet over med. heat. when hot (a pinch of flour will sizzle)dredge eggplant slices, one at a time in flour, shaking off excess. put in pan, do not crowd, will have to cook in batches. cook for 3-4 min on each side until slightly browned,then drain on paper towels. add some pepper and salt to slices. add more oil to skillet as needed.
3) lightly oil baking dish, then spoon a little of tomato sauce into it. top with a layer of eggplant, then a thin layer of each of the cheeses, and finally a few basil leaves. repeat until all ingredients are used up. end with a sprinkle of Parmesan.
4) bake 20-30 minutes, or until dish is bubbling hot. mince remaining basil and sprinkle over the top. serve hot or at room temperature.