Mom's Baked Eggplant with Tomato Sauce
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Source: Grandma Viviano via Pauine Viviano
| 2 | eggplants, cleaned and peeled |
| salt | |
| flour | |
| olive oil | |
| tomato sauce | |
| Romano cheese, grated |
Cut eggplants in half and slice lengthwise. Set out a couple of layers of paper towel and sprinkle salt over it. Put sliced eggplant on salted paper towel and sprinkle salt on top or eggplant. Cover with a couple more layers of paper towel. Let set for a hour or more. The idea is to drain the water out of the eggplant. This will make it less greasy. Flour both sides of the eggplant slices and fry in olive oil. In a baking pan, put a layer of eggplant, some sauce, and sprinkle with grated cheese, then continue layering with eggplant, sauce, and cheese until pan if filled. End with sauce and cheese.
Bake in a 350?F oven for about 20 to 30 minutes. Cut and serve with more cheese if desired.
The only way I really like eggplant. Enjoy. From Pauline Viviano.
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