Ingredients
2 Eggplants
3 Eggs
Bread Crumbs
Vegatable Oil
Shredded Mozzeralla Cheese
Grated Parmesan Cheese
Spaghetti Sauce
Preparation
Preheat oven to 350.
Slice the eggplant pieces to a thickness, no less than 1 inch. Sprinkle the slices with salt, wrap in a paper towel and apply pressure to it for 30 minutes to get the air out. Rinse with cold water.
Dip the slices in the egg and coat with bread crumbs. Using 5 tablespoons of oil, fry each slice until golden brown. Using an oven safe dish, pour the spaghetti sauce on the bottom and arrange the eggplant slices. Cover with cheese. Bake for 10 minutes or cheese is melted.
