From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1 large unpeeled eggplant, cut into one-quarter-inch slices
  • 2 eggs, slightly beaten
  • 1 cup bread crumbs
  • 1/2 cup vegetable or olive oil
  • 2 (15 ounce) cans tomato sauce
  • 1 teaspoon salt
  • 2 teaspoons oregano
  • 1/2 cup chopped parsley
  • 1 (10 ounce) package mozzarella cheese slices
  • 1 cup grated Parmesan cheese

Preheat oven to 350 degrees.  Dip eggplant slices in egg and then in bread crumbs.  Fry slices in oil for three minutes on each side; drain well.  In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat.  Place half of the eggplant slices in a greased 2-quart casserole.  Cover with half of the tomato sauce and half of mozzarella cheese.  Repeat layers.  Top with Parmesan cheese.  Bake 45 minutes.

SERVES: 6 - 8

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