- 2 large
- 1/4 cup
- 2 eggs,
- 2 cups
seasoned bread crumbs
- 1/2 cup oil
- 1 (16
oz.) jar Marinara Sauce
(or 16 oz. tomato
sauce mixed with seasonings)
teaspoon dried oregano
teaspoon black pepper
pound mozzarella cheese, slice
Parmesan cheese (optional)
eggplant (can be left unpeeled), cut
into thin slices. Dip slices into flour,
then into eggs, then into crumbs.
Heat 1/4 cup oil in large skillet. Brown
eggplant slices in hot oil on both sides.
Drain on paper towels.
Spread small amount of sauce on bottom of
9 x 13 pan. Place eggplant in single
layer. Sprinkle lightly with seasonings.
Pour sauce over and arrange cheese slices
on eggplant slices. Sprinkle with Parmesan
cheese if desired. Cover with foil.
Bake at 400 degrees 20 minutes or until
bubbly and cheese is melted.
Eggplant, Aubergine or Brinjal (Solanum
melongena) is a species of Solanum, native
to southern India and Sri Lanka. It is an
annual plant growing 0.4-1.5 m tall, often
spiny, with large, coarsely lobed leaves
10-20 cm long and 5-10 cm broad. The flowers
are white to purple, with a five-lobed
corolla and yellow stamens. The fruit is a
fleshy berry, 3 cm diameter on wild plants
(much larger in cultivated forms),
containing numerous small, soft seeds.
Baba Ganoush: Baba Ganoush
is a very popular Middle Eastern dish made
primarily of eggplant and
tahini, a paste made from sesame seeds.