|Cooking the eggplant|
1 large egg
2 Tbsp. water
1 1/3 c. dry bread crumbs
2/3 c. Parmesan cheese, grated
2 c. tomato sauce
Basil, thyme, garlic powder, coriander, oregano
2-3 c. mozzarella cheese, shredded
Heat oven to 350 F.
Cut eggplants into 1/4 inch slices. Mix egg and water. Mix bread crumbs and Parmesan cheese. Dip eggplant into egg mixture, then coat with the bread crumb mixture.
Heat oil in a skillet over medium heat. Cook half of the eggplant at a time in oil about 5 minutes, turning once, until light brown. Repeat with remaining eggplant, adding more oil if necessary.
|Ready to eat!|
Bake uncovered about 25 minutes or until sauce is bubbly and cheese is light brown.
Adapted from Betty Crocker's Cookbook