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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Taken from The Los Angeles Times California Cookbook (1981). Ingredients:
2 (1 lb) eggplants |
1 egg |
1 tablespoon oil |
1 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup flour |
1/2 cup seasoned bread crumbs |
3 tomatoes, sliced |
6 ounces mozzarella cheese, shredded |
Directions:
1. Cut eggplants into diagonal slices. Dredge in flour.
2. Beat together egg, oil, salt, and pepper. Dip eggplant slices in egg mixture, then in seasoned breadcrumbs.
3. Place in a baking pan sprayed with cooking spray and cover loosely with foil.
4. Bake at 400 for 15 minutes.
5. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded mozzarella.
6. Return to oven and bake 10 minutes longer.
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