Ingredients
1 eggplant
salt
salad oil
1 egg
1/2 lb. mozzarella cheese
2 cups tomato sauce
1/2 cup grated parmesan cheese
Preparation
Wash and peel eggplant. Cut into thin slices, salt and let drain for an hour. Dip into beaten egg and sauté in hot salad oil. Fry until golden brown. Arrange in baking dish alternating lays of eggplant, mozzarella, tomato sauce and half of parmesan. Sprinkle remainder of parmesan (1/4 cup) over the top and any egg that is left. Bake in 350 degree oven for 30 minutes.
