From the kitchen of Sharron Tavernier

Another “intuitive” recipe from my friend Sharron (see Yummy Sketti).  You can use ready made sauce from the store (Sharron isn’t a purist). Sharron serves this for company and it is always a favorite.

2 eggplant, peeled and sliced 1/2″ to 1″
eggs
flour
bread crumbs (Italian flavor is nice)
oil
8 oz. mozzarella
parmesan
sauce

Dip eggplant into bowls (each in their own bowl) of flour, eggs, then bread crumbs, then set aside.  Heat oil and cook eggplant until golden.  Fork inserted (poked hard) will sort of go through; airy clean hols.  Cook it all.  Layer first sauce, then eggplant, then cheese, and again, and again.  Cook uncovered 350.  Check at 40 minutes.

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