Recipe: Tomato-Eggplant Bake (breaded eggplant layered with fresh tomato and cheese slices)

TOMATO-EGGPLANT BAKE

1 medium-size eggplant (1 1/2 pounds)
1 Tablespoon salt
2 eggs
1 1/2 cups packaged bread crumbs
1/3 cup grated Parmesan cheese
1/3 to 1/2 cup vegetable oil, divided use
4 medium-size tomatoes, sliced
8 ounces mozzarella cheese, sliced
1/2 teaspoon Italian seasoning, crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Wash and trim eggplant. Cut in half vertically, then into 1/2-inch
slices. Spread slices in slightly overlapping rows on a board or large
platter. Sprinkle each row with salt before arranging the next row.
Prop up board at an angle to allow liquid to run off. Let stand 30
minutes.

Beat eggs in shallow dish. Combine crumbs and cheese on wax paper.

Rinse eggplant lightly; pat dry on paper toweling. Dip each slice into egg mixture, then into crumb mixture. Reserve any remaining crumbs.

Heat 2 tablespoons of the oil in large skillet; saute slices a few at
a time; brown on both sides. Drain on paper toweling. Repeat, with more oil as necessary.

Arrange sauteed eggplant in greased shallow ovenproof dish with a slice of tomato and half a slice of cheese between eggplant slices. Sprinkle with Italian seasoning, salt and pepper. If there are leftover crumbs, sprinkle over top.

Bake in a moderate oven (375 degrees F) for 20 minutes.

Makes 6 servings