Baked Eggplant

1. 1

   Cut eggplant into very thin slices (1/8 to 1/4-inch thick). Place the slices in a colander, sprinkle with salt and let drain for 10 minutes.

2. 2

   Wash and wipe slices. Dip slices in flour, then in beaten eggs seasoned with salt and pepper. Fry slices in hot oil until lightly brown and turn over. Arrange slices in a casserole. Add layers of sauce, sliced Mozzarella cheese and grated cheese.

3. 3

   Repeat until all eggplant is used. To top layer, add more tomato sauce, Mozzarella cheese and grated cheese. Sprinkle with oregano and pepper. Bake in a 350u00b0 oven for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.