Ingredients:
1 large eggplants, cut into 1/2 inch rounds
1/2 cup flour
1 1/4 cups seasoned bread crumbs
1 eggs, slightly beaten
1 garlic cloves, sliced
3 large tomatoes, sliced
1/2 cup olive oil
3/4 cup grated parmesan cheese
1/2 lb thinly sliced mozzarella cheese
salt and pepper
Directions:
Dip eggplant in flour, then egg and then in bread crumbs.
Heat 1/4 inch oil in skillet and cook eggplant in batches, until golden brown on both sides.
Place cooked eggplants on paper towels to drain and season with salt and pepper.
In bottom of baking dish alternate layers of tomatoes and eggplant, salt and pepper, grated Parmesan cheese and Mozzarella slices, ending with Mozzarella on top.
Bake in pre heated oven 350F degrees uncovered, for 60 minute.
Servings: 4-6
Time preparation: 25 min.
Time total: 85 min.