Dip eggplant slices in seasoned flour, brown slices lightly in oil keeping at least 1 tablespoon of oil in skillet during cooking. Drain slices. Sauté onion, green pepper and garlic in 2 Tbls. oil about 5 minutes. Add parsley, salt, pepper, and tomato sauce; simmer 5 minutes. Spoon half the sauce into large shallow casserole; arrange solid layer of eggplant slices; top with Mozzarella cheese slices. Add rest of sauce, top with remaining eggplant slices. Combine eggs and Parmesan cheese; pour over eggplant. Bake at 325°F for 35-40 minutes.
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