Slice thinly, one or two eggplants.
Place eggplant slices into strainer and salt well. Let this rest for 45 minutes.
Rinse off all the salt and allow the eggplant to sit in sink and drain. Take a ziploc bag and add a half a cup of Italian bread crumbs and then toss each eggplant slice until lightly coated.
Warm griddle to medium heat, rubbing just enough canola oil onto it to cook eggplant.
Cook eggplant until golden brown on both sides.
Spread Tomato Sauce on bottom of casserole. (Just a little)
Slice two tomatoes and arrange in casserole, eggplant, tomato, eggplant….
Top with tomato sauce and basil leaves.
Then sprinkle Parmesan Cheese over the top of the eggplant and tomatoes.
Cover with aluminum foil. Bake at 375 for 20 minutes. Enjoy!!!
hmmmmm, I wish I could enjoy this meal together with you,
Love Uschi
Yum! This has inspired me to cook dinner tonight. Not an easy feat, but I will do it! Beautiful photos. I may print it out, photos and all, and bring it to work with me. Some of the people with autism I work with like to cook (or help cook) and the way that they do best is when there are clear, simple directions with photos! You could make a cookbook for us someday;) Thanks!
I just made this the other day after you’d been here and I think I will have to make it again after seeing your pictures. I LOVE it! Love YOU, Mel
Very similar to the way Mom taught me to make eggplant parmesan. Looks totally yummy!
Thanks for sharing! Looks delicious! I am going to make it dor dinner tonight~
Can you believe I¨ve never had eggplant before? 🙂
But this looks good. I wish I could taste it before I make a whole meal.
OMG this looks delicious and what a beautiful presentation! Thank you.
that looks delicious!!! I did a similar thing with just tomatoes cut in half and topped with parmesan & provolone, but the tomatoes were too thick.