A vegetarian twist on a classic dish!
Recipe adapted by:Claudia Greenholt, HealthWorks Peer Educator
Ingredients:
- 2 large eggplants
- ½ c flour
- ½ c breadcrumbs
- 4 large beaten eggs
- 1.5 pounds mozzarella
- 1 c grated parmesan cheese
- 1 packed cup fresh basil leaves
- 3 c tomato sauce
Directions:
- Preheat oven to 350 degrees F.
- Cut eggplant into ¼ inch rounds. Press down on eggplant with paper towels to absorb excess water then lay on dry paper towels.
- In a wide shallow bowl, combine flour and breadcrumbs.
- In another wide shallow bowl, beat the four eggs.
- Place a large pan over medium heat and pour in ½ inch of olive oil.
- When the oil starts to shimmer, drench eggplant in flour mixture, then in beaten egg and once more in flour mixture. Place in pan and repeat with remaining slices of eggplant. Fry until golden brown on both sides. Place eggplant on paper towels to drain.
- In a 10×15 inch glass baking dish, spread one cup of tomato sauce. Top with one third of eggplant slices, one third of both cheeses and one third of basil. Continue this pattern with remaining ingredients. Bake for about 30 minutes, until all cheese is melted and slightly brown. Allow to rest at room temperature for 10 minutes.