- 2 medium eggplants (about 7 inches long)
- 3/4 cups milk (more, as needed)
- 2 cups fine breadcrumbs or wheat germ (or a combination)
- 1 tsp basil
- 1/2 tsps oregano
- 1/2 tsps thyme
- 1 can of tomato sauce
- 1 lb mozzarella cheese, thinly sliced or grated
- 1/2 cups Parmigiano Reggiano
1. Preheat oven to 375 degrees F. Lightly oil a baking tray and a 9x13inch pan.
2. Cut the eggplants into rounds ½-inch thick. Place the milk in a shallow bowl. Combine with breadcrumbs (wheat germ) with herbs on a plate. Dip each eggplant slice in the milk, moistening both side, then coat it thoroughly with the crumb mixture. Spread the prepared slices on the baking tray and the pan, and bake until tender (about 20 to 30 minutes).
3. Without cleaning the 9X13-inch pan, ladle some tomato sauce into the bottom. Add a layer of eggplant slices, then repeat the layering until you run out of something, or run out of room, whichever comes first. Generously sprinkle the top with Parmigiano.
4. Bake uncovered at 375 degrees for about 40 minutes, or until heated through and bubbly around the edges. Remove from oven and let sit about 10 minutes before serving.
5. Serve hot or warm.
Serves: 6
Source: The Moosewood Cookbook, Molly Katzen
