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    Baked Eggplant


    Source of Recipe


    Judy


    2 eggplants, about 1 pound each
    Flour
    1 egg
    1 T. oil
    1 tsp. salt
    1/4 tsp. black pepper
    Seasoned fine dry bread crumbs
    3 tomatoes, sliced
    6 oz. mozzarella cheese, shredded

    Cut eggplants into diagonal slices. Dredge in flour. Beat together egg, oil, salt and pepper. Dip eggplant slices in egg mixture, then in seasoned bread crumbs. Place in greased baking pan and cover with foil pierced with fork to make air vents. Bake at 400F for 15 minutes. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded cheese. Return to oven and bake 10 minutes longer, or until cheese is bubbly. Serves 6.




 

 

 


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