Total Preparation Time: 15 to 30 minutes
Ingredients: Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Entree
Ingredients
Eggplant peeled, cut lengthwise into 1/4" thick slices
3 teaspoons Salt
2 Large eggs -- beaten
2 cups Fresh bread crumbs
Oil -- for frying
1/4 cup Olive oil
3 cloves Garlic -- minced
1 3/4 pound Crushed tomatoes
Salt and pepper -- to taste
2 tablespoons Fresh parsley -- chopped
12 ounces Mozzarella cheese -- cut into thin slices
Preparation
Put the eggplant slices on a baking sheet, sprinkle with the 1- 2 tablespoons salt and let stand for 1 hour. Pat slices dry with a paper towel. Dip slices into egg, then cover completely with bread crumbs. Heat 1 inch of oil in a large skillet and fry eggplant until golden on both sides, about 1 minute per side. Drain on paper towels. Preheat oven to 350 degrees.
In a medium size skillet, over medium heat. add the garlic, tomatoes, salt and pepper to taste. Cook, uncovered, for 7 - 8 minutes remove from heat and stir in the parsley.
Spread about 3/4 cup of the sauce on the bottom of a baking dish, cover with the eggplant and top with the mozzarella. Continue this layering until all ingredients are used up finishing with sauce on top.
Bake for 12 - 15 minutes, or until cheese has melted. Serve warm or at room temperature.
Cook's Notes
Nutrition Information