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This vegetarian classic will easily feed six people as a main course. Add this to my Recipe Box.
Instructions
1. Preheat the oven to 400 degrees F.
2. Combine the flour and salt in a large bowl. Beat the eggs in another large bowl.
3. Heat the oil in a large saute pan over medium-high heat.
4. Dip a slice of eggplant in the eggs and thoroughly shake the piece to remove all loose egg strands.
5. Place the slice of dipped eggplant in the bowl of flour and flip the slice to lightly coat both sides with flour.
6. When the oil is hot, add a slice or two of the coated eggplant - making sure not to crowd the pan - and brown for three minutes per side. Remove to a plate lined with paper towels to drain.
7. Repeat the process with the remaining eggplant.
8. Layer one third of the eggplant in a large baking dish. It should cover the bottom of the dish.
9. Cover the eggplant with one third of the Parmesan cheese, then one third of the sauce and one third of the mozzarella. Repeat the process with the remaining ingredients.
10. Bake for 18 to 20 minutes, or until the cheese is melted and all is bubbly.
Tags: large bowl, process with, process with remaining, Repeat process, Repeat process with, with remaining