PARMESAN EGGPLANT

2 large eggplants

3 large eggs

Salt, black pepper to taste

Olive oil is necessary

2 1/2 to 3 cups of homemade tomato sauce

2 1/2 cups of mozzarella cheese

2 1/2 matzo meal

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon of oregano powder

Preparation:

Cut the eggplants into slices of approximately 1 cm thick place in a container, sprinkle with enough salt leave for 40 minutes in a container. Then the eggplant is rinsed, the eggplant slices are well dry with paper towels, set aside.

Separately beat the eggs in a container.

In another bowl mix matzah flour, 1/2 teaspoon of salt, black pepper, 1 teaspoon of garlic powder and 1 teaspoon of oregano powder.

Dip the eggplant slices in the beaten eggs, then in a matza mixture and place them on a baking sheet previously greased with olive oil.

Sprinkle with olive oil and bake in the preheated oven for 35 minutes at 400 degrees F or until it is slightly golden.

Take the eggplant out of the oven.

Prepare a bowl and grease with olive oil and add to the bottom with a little sauce. Proceed to make the layers, placing the eggplant slices then half of the sauce and half of the grated mozzarella cheese.

Finishing with the eggplants covered with the remaining sauce, the rest of the mozzarella cheese. Bake in a preheated oven for 15 to 20 minutes at 400 degrees F or until the sauce begins to bubble and the cheese melts and browns.

Then remove it from the oven, and ready you can eat hot, warm.

Very good appetite. 😋

Keep the Parmesan eggplant in the refrigerator covered with plastic for 1 to 2 days.