Recipe - Eggplant Parmigiana My Style

2 ounce Virgin olive oil
2 lg Eggplants,; about 2 pounds
Salt and pepper
2 cup Basic tomato sauce
1 bn Fresh basil leaves,; in
chiffonade
1 pound Fresh mozzarella,; cut or sliced up
1/8thinch thick
One half cup Freshly grated
ParmigianoReggiano cheese
One fourth cup Fresh bread crumbs,; lightly
toasted under broiler

Preheat oven to 450 degrees. Oil a baking sheet with the virgin olive oil.
Slice each eggplant into 6 pieces, each about 1 to 1 One half inches thick.
Lightly season each disk with salt and pepper and place on oiled sheet.
Bake at 450 degrees for 12 to 15 minutes until deep brown on top. Remove
from oven, take off baking sheet and place on plate to cool. Lower oven to
350 degrees. In an 8 by 12inch brownie pan, place the 4 largest eggplant
disks evenly spaced apart. Over each disk, spread 2 ounces of tomato sauce
and sprinkle with a teaspoon of basil. Place one slice of mozzarella over
each and sprinkle with 1 teaspoon grated parmigiano. Place the smaller~
slices of eggplant over each of the disks and repeat with tomato sauce,
basil and the two cheeses. Repeat again until you finish ingredients. You
now have four "towers".

Sprinkle the toasted bread crumbs over the top and bake uncovered at 350
degrees for 20 minutes until cheese is melted and tops are light brown.
Serve immediately.
Recipe By :MOLTO MARIO SHOW #MB5611

Posted to MCRecipe Digest V1 #276

Date: Sun, 3 Nov 1996 23:59:27 0500

From: Meg Antczak meginny@frontiernet.net