- 1-2 lb eggplant-capped (Sicilian eggplant works best)
- 3/4 cup olive oil
- 1 cup finely ground bread crumbs
- 1/4 cup flour
- 1/2 cup milk
- 1 egg
- 2-3 fresh tomatoes cut into ½ inch slices
- 8-10 fresh basil leaves
- 1 cup mozzarella cheese
- 1/2 cup freshly grated parmesan cheese
Preheat oven to 400 degrees. In a large skillet heat the olive oil over medium heat. Slice the eggplant into 1/2 inch slices. Mix the egg and milk in a shallow dish. Combine the flour and bread crumbs in another shallow dish. Dip both sides of the eggplant slices in the egg mixture and then into the breadcrumb mixture and place in the hot olive oil. Brown on both sides. Remove eggplant to paper towels to remove excess oil. Place eggplant slices across the bottom of a 9 by 12 greased baking dish. Place the tomatoes over the eggplant. Layer the basil on top of the tomatoes. Lastly sprinkle both cheeses on top of the basil. Bake at 400 degrees for 20-30 minutes or until the cheese is browned. Makes 4 servings.
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