Directions:
1.
Cut
eggplant lengthwise into ½” thick slices.
2.
In pie
plate, with fork beat egg with 1-2 tablespoons water until
blended.
3.
In
another bowl, mix parmesan cheese and basil. Dip eggplant
slices in egg mixture, then coat with parmesan mixture.
4.
Arrange enough coated eggplant to fit in 1 layer on large
cookie sheet.
5.
Broil
10-12 minutes or until lightly browned on both sides,
turning once.
6.
Remove
eggplant to plate. Repeat with remaining eggplant.
7.
Change
oven to 400 degrees.
8.
In 9 x
13” baking dish, spoon some of the sauce and top with half
of broiled eggplant, slightly overlapping.
9.
Layer
half of remaining sauce and half of the parmesan cheese.
Repeat layering and sprinkle top with grated parmesan
cheese.
10.
Makes
about 4 main servings.
11.
Recipe
can easily be doubled using 2 medium sized eggplants.
Note:
This is a light version, since the eggplant is broiled
instead of fried. The dish, which always wins raves,
substitutes parmesan cheese for the bread crumbs.
