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NOTE: The ingredient amounts have been scaled to serving size: 4. Any ingredient amounts, cooking times, and/or temperatures referenced in the directions still refer to the original serving size: 8.
Serves 4
1/2 to taste olive oil, for baking sheets
1 large egg
1/2 cup plain breadcrumbs
1/2 cup finely grated parmesan cheese, plus
1 tablespoon grated parmesan cheese, for topping
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 to taste coarse salt
1/2 to taste pepper
1 large eggplant, peeled and sliced into 1/2-inch rounds (2 1/2 pounds total)
3 cups store-bought chunky tomato sauce OR 3 cups homemade chunky tomato sauce (see recipe below)
3/4 cup mozzarella cheese, shredded
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1st Keep
 Beth_Ettinger
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