Moosewood Eggplant And Randomness
2 medium eggplants
Preheat oven to 375 degrees.
3/4 cup milk
2 cups fine bread crumbs or wheat germ (or a combination)
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon thyme
italian tomato sauce
1 pound mozzarella cheese
1/2 cup parmesan cheese
Either lightly lube (oil, pam, whatever) a baking tray and a 9x13 inch pan or use non-stick versions of the same.
Cut the eggplants into circles 1/2 -inch thick. Place the milk in a shallow bowl; combine bread crumbs and/or wheat germ with herbs on a plate. Dip each eggplant slice in the milk, moistening both sides, then cover both sides thoroughly with the crumb mix. Spread the prepared slices on the baking tray and pan, and bake for approx. 20-30 minutes (or until tender). Remove from oven, and pile them gently on the baking sheet.
Then, without cleaning the pan, ladle some tomato sauce into the pan and spread out over the bottom. Add a layer of eggplant slices and cover them with more sauce. Spread some mozzarella over the sauce, and repeat the layering process until you run out of either room or ingredients. Sprinkle the top with lots of parmesan. Bake uncovered for about 40 minutes, or until heated through and bubbling around the edges. Remove from oven and let sit for about 10 minutes before serving.
Awsome recipe tastes so goood!!!
Stephanie, Lovelock, Nevada
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