• 2 large eggplant
• 1/4 cup flour
• 2 eggs, slightly beaten
• 2 cups seasoned bread crumbs
• 1/2 cup oil
• 1 (16 oz.) jar Marinara Sauce
  (or 16 oz. tomato sauce mixed with seasonings)
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 3/4 pound mozzarella cheese, slice

Parmesan cheese (optional)

Peel 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.

Cheese -- Entrees  -- Vegetable Dishes -- Shavuot

The 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.

also see: vegetable