How to make it

  • Slice eggplant-salt
  • Place on paper towels - dry for about 15 minutes then transfer to oil prepared cookie sheets (2 cookie sheets.
  • Bake at 350 deg. for 35 minutes or until soft and brownish. Remove from oven
  • Cover bottom of 13 x 9 dish/pan with tomato sauce................put slices of eggplant on top - then layer mozzerella cheese, breadcrumbs, parmesean or romano cheese, more eggplant, etc until all eggplant is used................
  • Cover with aluminum foil...........Bake at 350 for 35 minutes or until bubbly.

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