Source: Mom’s Basic Recipe circ. 1970’s
Such a good, easy, basic recipe. Serve it alone as a main dish with a nice green salad, or accompany it with say, a Fondue meal.
|2-med size eggplant||Salt/pepper|
|4-eggs||4 cups tomato sauce|
|2 C. bread crumbs||2 packs fresh mozzarella cheese|
|Hi-heat organic oil||Parmesan cheese to finish|
Wash and peel the eggplant, then slice in circle shapes. Be sure your slices are no wider than ½” and try to keep them all the same size for even cooking.
Prepare 2 bowls: In one bowl, mix up the eggs for dipping, in the other bowl (pie dish) fill the crumbs.
Heat oil (about ½”) in pan and begin to dip the sliced eggplant in egg mixture, then layer the breadcrumbs on the eggplant. Once well coated, place into pan with temperature ready for frying. Fry pieces, then layer fried pieces in a deep baking dish.
Begin first with 1 ladle of sauce on the bottom of baking dish. Place fried eggplant pieces covering the bottom layer of the dish. Place a quarter to fifty cent size of cheese ontop of each piece of eggplant. Once first layer if complete, add another ladle of sauce ontop. Begin the next layer, and continue until fried eggplant is finished. This is usually 2-3 layers high-like a lasagna method.
Insert filled baking dish in a pre-heated 200C* oven and cook for about 20 min., or until top is golden and bubbly.
Serves 6: Serve immediately.