Publication Date October 2020
No. Pages 100
No. Recipes 56
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2 Medium Size Eggplant
3 - 4 Eggs Beaten
1 Mozzarella (Grated)
1 Rounded Tablespoon of Parmesan Cheese
A Shaker of Parmesan
Peel eggplant and cut into ½ inch slices & place
on the drainboard. Salt each piece, arrange in
layers. Top with a heavy weight so excess water
is removed. Let sit for one hour. Rinse off in clear
water then squeeze tight.
Dip each piece of eggplant beaten eggs mixed with
salt & pepper and parmesan cheese.
Fry until golden brown. Arrange in layers, first put
some tomato sauce in the bottom of a baking pan,
then eggplant, mozzarella, tomato sauce & shake
parmesan cheese on it. Repeat layers.
Last layer is eggplant, tomato sauce and more
Bake at least 30 minutes in a 350º oven.
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