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½ cup flour
Salt and freshly ground pepper
2 pounds eggplant in ½ inch slices
½ cup olive oil
3 cups tomatoes, broken or chopped with juice
1 tablespoon chopped parsley
2 teaspoons finely chopped fresh oregano or 1 teaspoon dried, crumbled
1 ½ cups grated and loosely packed mozzarella cheese
1.4 cup grated Parmesan Cheese
- Preheat the oven to 325 degrees.
- Put the flour in a shallow dish and season with salt and pepper to taste.
- Lightly coat each eggplant slice on both side, and set aside.
- Heat the olive oil in a skillet until it is very hot.
- Quickly fry each eggplant slice until browned on both sides. Don’t crowd the skillet.
- Remove each slice as it is browned and place on paper towels to drain, patting tops to collect excess oil.
- Repeat until all slices are browned.
- Spread half the tomatoes and juice over the bottom of a shallow baking dish.
- Salt and pepper lightly. Place the eggplant slices over the tomatoes so they overlap a little.
- Sprinkle with parsley and oregano over the slices, saving a little parsley to add just before serving.
- Spread the remaining tomatoes and juice over the top.
- Sprinkle the mozzarella and Parmesan cheeses all over the top.
- Cover the dish with foil and bake 20 minutes.
- Uncover and bake 10-15 minutes more.
- Serve hot; though it is very tasty cold, too.
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