- Peel eggplants and cut in 1/2" slices.
Sprinkle with salt. Spread out on board
or paper towel. Let stand 20 minutes.
Pat dry with paper towel.
- Mix flour, salt, pepper; dip each eggplant
slice in mixture.
- Saute slices in olive oil. Cooking quickly
over medium hight heat will keep eggplant
from absorbing a lot of oil. Drain on paper
towels. Continue cooking eggplant slices,
adding more oil if necessary.
- Pour 1/4" tomato sauce in bottom of greased
2-qt. casserole dish. Top with one-third of
eggplant slices, one-third of remaining
tomato sauce and one-third of cheeses.
Continue layers. Cover and bake in hot
oven (400 degrees) for 20 minutes. Remove
cover and continue baking 10 minutes.
Makes 6 servings.
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