Eggplant With Two Cheeses
Eggplant with Two Cheeses (Melanzane con Due Formaggi)
1/4 cup olive oil
1/3 cup all-purpose flour
1/4 teaspoon garlic salt
1 medium eggplant (about 1 1/2 pounds),
cut into 1/2-inch slices
1 (15 oz) can tomato sauce
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
2 cups shredded mozzarella cheese (8 ozs)
Heat oil in skillet until hot
Mix flour and garlic salt; coat eggplant with flour mixture
Cook over medium heat, turning once, until golden brown, adding more oil if necessary
Pour half the tomato sauce into ungreased 13 x 9-inch baking dish
Add eggplant; sprinkle with Parmesan cheese
Pour remaining tomato sauce over eggplant; sprinkle with oregano and mozzarella cheese
Bake uncovered at 325 deg F until hot and bubbly, about 25 minutes
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