Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cups | Seasoned bread crumbs |
¼ teaspoon | Salt |
¼ teaspoon | Poon black pepper |
4 \N | Eggs, lightly beaten |
1 large | Eggplant |
\N \N | Vegetable or olive oil for frying |
3½ cup | Spaghetti sauce, divided |
3 cups | Shredded mozzarella cheese, divided |
1 teaspoon | Dried basil, divided |
1 cup | Grated Parmesan cheese, divided |
======================================================= ============== ==== == Combine the bread crumbs, salt, and pepper In a shallow dish; place the beaten eggs in another shallow dish and set both aside. Wash the unpeeled eggplant and cut crosswise into l/4-inch-thick rounds. Dip the rounds in the bread crumbs, then the egg, then