Tomato-Eggplant Bake
| Yield: | 6 Servings |
| Categories: |
| 1 | Medium-size eggplant (1 1/2 pounds) | |
| 1 | tb | Salt |
| 2 | Eggs | |
| 1 1/2 | c | Packaged bread crumbs |
| 1/3 | c | Grated Parmesan cheese |
| 1/3 | c | Vegetable oil (up to 1/2) |
| 4 | Medium-size tomatoes, sliced | |
| 8 | oz | Mozzarella cheese, sliced |
| 1/2 | ts | Italian seasoning, crumbled |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
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