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| 1 Esslöffel | olive oil |
| 2 Esslöffel | vegetable oil |
| 2 | cloves garlic minced |
| 2 Tasse | Total cereal; crushed (or use bread crumbs) |
| 1 Esslöffel | parsley |
| 1/4 Teelöffel | oregano |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1/2 Tasse | parmesan |
| 1 x ca. 450 g | Mozzarella sliced |
| 1 gross | Eggplant -or |
| 2 klein | eggplant |
| 1 | egg beaten |
| 1 Esslöffel | olive oil |
| 2 Esslöffel | vegetable oil |
| 2 | onions chopped |
| 2 | cloves garlic minced |
| 2 Esslöffel | parsley |
| 1/4 Teelöffel | oregano |
| 1/4 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
| 4 Dose | (8-oz) tomato sauce |
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Heat oil in skillet until smoking. Remove from heat and add garlic. Add cereal and seasonings. Pour into bowl and add Parmesan cheese. Slice eggplant lengthwise. Dip each piece into beaten egg, then cereal mixture. Heat 2 Tablespoons oil in wok or skillet. Cook eggplant less than 30 seconds on each side. Drain. To make sauce, heat oils and saut, onion and garlic until soft. Add spices and tomato sauce. Simmer 30 minutes. To assemble, layer eggplant, Mozzarella cheese, Parmesan cheese and sauce. Repeat. Sprinkle top with Parmesan cheese and bake at 350 ° for 30 minutes or until cheeses are melted. Yield: 6 servings.
Anne Arnold
(Mrs. Scott A., Iii)
Tunica, Ms
From <Traditions: A Taste of the Good Life>, by the Little Rock (Ar) Junior League. Downloaded from Glen's Mm Recipe Archive,
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