3 lg Eggplants
2 lg Zucchini
Egg and milk mixture; for
-coating vegetables slices
Oil; for frying
Bread crumbs
Salt; to taste
1 lb Mozzarella cheese; shredded
1/2 c Parmesan cheese; grated
Prepared tomato sauce
Cut unpeeled eggplant and zucchini into slices about 1/4" thick. Dip
eggplant into egg and milk mixture, then into bread crumbs. In a large
frying pan, heat oil until very hot and fry eggplant until golden
brown; drain on paper towels.
Fry zucchini as is, without adding bread crumbs. In a large baking
pan, place sauce on bottom of pan to cover and follow with a layer of
eggplant slices, sauce, mozzarella cheese, Parmesan cheese, zucchini,
a pinch of salt, and then repeat these layers, ending with tomato
sauce and mozzarella cheese on top.
Bake in a preheated 350 F oven for 25 to 30 minutes.
