eggplant lengthwise into ½” thick slices.
plate, with fork beat egg with 1-2 tablespoons water until
another bowl, mix parmesan cheese and basil. Dip eggplant
slices in egg mixture, then coat with parmesan mixture.
Arrange enough coated eggplant to fit in 1 layer on large
10-12 minutes or until lightly browned on both sides,
eggplant to plate. Repeat with remaining eggplant.
oven to 400 degrees.
In 9 x
13” baking dish, spoon some of the sauce and top with half
of broiled eggplant, slightly overlapping.
half of remaining sauce and half of the parmesan cheese.
Repeat layering and sprinkle top with grated parmesan
about 4 main servings.
can easily be doubled using 2 medium sized eggplants.
This is a light version, since the eggplant is broiled
instead of fried. The dish, which always wins raves,
substitutes parmesan cheese for the bread crumbs.