Baked Eggplant

1. 1

   Saute onion in oil; add to tomato sauce.

2. 2

   Wash and dry eggplant; cut ends off.

3. 3

   Make 1/4-inch round slices.

4. 4

   Spread on platter; salt it.

5. 5

   Let stay for 1/2 hour.

6. 6

   Dry slices with paper towel.

7. 7

   Put some flour in paper bag; add slices, then shake excess off.

8. 8

   Dip both sides in beaten egg and saute in hot oil quickly until brown on both sides.

9. 9

   Cover bottom of baking pan with some sauce.

10. 10

    Arrange slices overlapping in layers.

11. 11

    Cover each layer with sauce and grated cheese.

12. 12

    On top layer add a little oregano. Cover with foil.

13. 13

    Bake 30 minutes at 350u00b0.

* Per serving · 4 servings · Values may vary.

No additional tips available.