1 eggplant
3 eggs
1 T water
1/2 cup flour
1t salt
1/2 t pepper
olive oil for frying
tomato sauce
10 ounces mozzarella cheese, sliced
grated parmesan cheese
1/2 cup water or red wine
Slice eggplant cross-wise into 1/4" thick slices. Lay out in a single layer
on a cutting board, sprinkle with salt, cover with paper towels, another
board and some weights (filled tin cans work well). Let sit for 1/2 hour.
This will draw extra liquid and bitterness from the eggplant.
Pat eggplant dry. Mix flour, salt and pepper. Scramble eggs well with 1 T water.
Heat olive oil in a skillet over medium heat. Dip eggplant slices in flour then egg.
Brown in skillet on both sides. Drain slices on a split and flattened paper bag.
In the bottom of a 9" x 13" baking dish spread some tomato sauce (see recipe link below),
then place 1/3 of the eggplant slices overlapping slightly, layer with 1/3 of the sliced mozzarella,
sprinkle with grated parmesan cheese. Repeat ending with mozzarella and parmesan cheeses. Pour
water or red wine into the casserole dish, cover and bake in a 375 degree oven for 1 hour.
Remove the cover for the last 15 minutes.
Follow this link for a recipe for tomato sauce: Tomato Sauce
Makes 4 to 6 servings.
In late summer when I have lots of tomatoes from the garden I substitute thick slices of fresh tomato sprinkled with some oregano, basil, salt and pepper for the tomato sauce.
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