Eggplant Casserole

8 ingredients
1 steps

Ingredients

  • 1 large eggplant
  • 3 eggs, beaten
  • 1 c. Italian breadcrumbs
  • 3/4 c. oil
  • 1/2 c. Parmesan cheese
  • 2 tsp. oregano
  • 1/2 lb. Mozzarella cheese
  • 3 (8 oz.) cans tomato sauce

Directions

  1. 1
    Peel eggplant and slice 1/4 to 1/2-inch thick. Dip in beaten eggs, then breadcrumbs. Brown in oil. Put a thin layer of tomato sauce in bottom of a baking dish. Then layer eggplant, Mozzarella, Parmesan and oregano. Two layers are best. Top with tomato sauce and cheese. Bake at 350° until bubbly.

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