*  Exported from  MasterCook II  *
                           EGGPLANT PARMIGIANA MY STYLE
 Recipe By     :MOLTO MARIO SHOW #MB5611
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2  ounces        virgin olive oil
        2  large         eggplants, -- about 2 pounds
                         Salt and pepper
        2  cups          basic tomato sauce
        1  bunch         fresh basil leaves, -- in chiffonade
        1  pound         fresh mozzarella, -- sliced 1/8th-inch thick
      1/2  cup           freshly grated Parmigiano-Reggiano cheese
      1/4  cup           fresh bread crumbs, -- lightly toasted under broiler
 Preheat oven to 450 degrees. Oil a baking sheet with the virgin olive oil.
 Slice each eggplant into 6 pieces, each about 1 to 1 1/2 inches thick.
 Lightly season each disk with salt and pepper and place on oiled sheet.
 Bake at 450 degrees for 12 to 15 minutes until deep brown on top. Remove
 from oven, take off baking sheet and place on plate to cool. Lower oven to
 350 degrees. In an 8 by 12-inch brownie pan, place the 4 largest eggplant
 disks evenly spaced apart. Over each disk, spread 2 ounces of tomato sauce
 and sprinkle with a teaspoon of basil. Place one slice of mozzarella over
 each and sprinkle with 1 teaspoon grated parmigiano. Place the smaller=7F
 slices of eggplant over each of the disks and repeat with tomato sauce,
 basil and the two cheeses. Repeat again until you finish ingredients. You
 now have four “towers”.
 Sprinkle the toasted bread crumbs over the top and bake uncovered at 350
 degrees for 20 minutes until cheese is melted and tops are light brown.
 Serve immediately.
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