Oven-fried Eggplant

Oven Fried Eggplant

2 eggplants, about 1 lb. each Flour 1 egg 1 T. oil 1 t. salt 1/4 t. pepper Seasoned fine dry breadcrumbs 3 tomatoes, sliced 6 oz. mozzarella cheese, shredded

Cut eggplants into diagonal slices; dredge in flour; beat together egg, oil, salt and pepper. Dip eggplant slices in egg mixture, then in seasoned bread crumbs; put in greased baking pan and cover with foil pierced with fork to make air vents. Bake at 400 for 15 minutes. Unwrap, top each slice of eggplant with a slice of tomato and sprinkle with shredded cheese. Return to oven and bake 10 minutes more or until cheese is bubbly. Serves 6 Source: My Old Recipes

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