“Taken from "The Los Angeles Times California Cookbook" (1981).”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut eggplants into diagonal slices. Dredge in flour.
  2. Beat together egg, oil, salt, and pepper. Dip eggplant slices in egg mixture, then in seasoned breadcrumbs.
  3. Place in a baking pan sprayed with cooking spray and cover loosely with foil.
  4. Bake at 400 for 15 minutes.
  5. Unwrap, top each slice of eggplant with a slice of tomato, and sprinkle with shredded mozzarella.
  6. Return to oven and bake 10 minutes longer.

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