|
1. Preheat an oven to 350 degrees.
2. In a large kettle, bring salted water to boiling.
3. Remove the kettle from the heat.
4. Drop the slices of eggplant into the water and let stand for 5 minutes.
5. Drain slices onto a plate lined with paper towels.
6. Blot the tops with another dry paper towel.
7. Brown the eggplant slices on both sides in a non-stick skillet with hot oil.
8. Combine the tomato sauce, oregano, garlic powder, pepper, salt and Parmesan cheese.
9. Spread a little of the tomato sauce mixture over bottom of a 9x13 shallow baking dish.
10. Arrange the eggplant in layers with sliced Mozzarella cheese.
11. Pour the remaining sauce mixture over the top followed by the bread crumbs.
12. Bake for 30 minutes or until the cheese is bubbly.
|
