posted by feedee 09-14-98 8:04 AM
1 medium to large eggplant
1 egg
1/4 white wine
bread or cracker crumbs
olive oil (or olive and corn oil mixed)
1 (15 oz.) can tomato sauce
2 (or more) cloves garlic, minced
1/2 teaspoon basil
1/2 lb. sliced Mozzarella cheese
1/2 cup (or more) grated Parmesan cheese
Preheat oven to 350 degrees.
Peel and slice eggplant 3/8 inch thick.
Beat egg and wine together.
Dip eggplant slices into egg mixture, then in bread crumbs and brown in oil. Drain on paper towels.
Simmer tomato sauce, garlic, and basil together in saucepan for 10-15 minutes.
Layer half the eggplant, Mozzarella, Parmesan, and sauce in baking dish, then repeat layers.
Bake for 30 minutes. Serves 6.