Ingredients:
Fresh eggplant
Salt, Pepper
Marinara Sauce
Shredded Provolone and Mozzarella
Grated Parmesan and Romano Cheese
Fresh Eggs, water
All Purpose Flour
Procedure:
Slice eggplant length wise about 3/8 inch wide and sprinkle
slices w salt
Dredge eggplant in seasoned flour and then in egg wash.
Sauté’ in olive oil until golden brown
Arrange casserole with alternating layers of
Sauce, eggplant, shredded cheese, grated cheese X2.