Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Italian
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Eggplant
Oil
1/2 lb Mozzarella cheese, thinly
-sliced
2 c Italian Tomato Sauce
3/4 c Grated Parmesan cheese
Wash eggplant; do not peel. Trim ends and cut
eggplant crosswise into rounds 1/4" thick. Place on
broiler pan or baking sheet, brush surface with oil,
and broil about 3" from heat 5 min, until lightly
browned. Turn, brush uncooked side with oil, and broil
3 min on other side. Place single layer of cooked
eggplant slices on bottom of 2 qt. baking dish (A deep
casserole produces a thicker, creamier, multilayered
dish; a shallow casserole gives fewer layers and a
crustier top. Take your pick.) Cover with single
layer of mozzarella cheese, spoon over enough sauce to
cover, and sprinkle generously with grated Parmesan.
Repeat layers until all eggplant is used, adding the
Parmesan cheese layer every other time. End with
tomato sauce and Parmesan cheese. Any extra sauce can
be poured over top layer if needed for moisture and
will filter down during baking. (At this point the
casserole can be refrigerated for several hours if you
like to work ahead. Remove from refrigerator and
allow to come to room temperature before baking or
increase baking time 5 to 10 min.) Bake in 350 F oven
15 to 20 min, until sauce bubbles and cheese melts.
Serve from casserole with large cooking spoon, cutting
cheese strands with scissors.
