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For 4 Persons:

2 medium eggplants (about 3
lb.), sliced, drained of
their moisture and fried
2 c. canned Italian tomatoes,
drained, seeds removed and
coarsely chopped
1 whole-milk Mozzarella
cheese, coarsely grated on
the largest holes of the
4 to 5 Tbsp. freshly grated
Parmesan cheese
1 1/2 tsp. oregano
2 1/2 Tbsp. butter

Preheat the oven to 400 degrees. Line the bottom of a buttered
bake-and-serve dish (10-inch square or its rectangular equiva-
lent) with a single layer of fried eggplant slices. Top this
layer with chopped tomatoes. Add a pinch of salt, a generous
sprinkling of grated Mozzarella, a tablespoon of grated Parme-
san cheese and a pinch of oregano and cover with another layer
of sliced eggplant. Continue building up layers of eggplant,
tomatoes and cheese until you've used up all the eggplant. The
top layer should be eggplant. Sprinkle the remaining Parmesan
cheese over it and dot with butter. Place in the upper third
of the preheated oven.
After 20 minutes, pull out the pan and, pressing with
the back of a spoon, check to see if there is an excess amount
of liquid. If there is, tip the pan and draw it off with the
spoon. Return to the oven for another 15 minutes. Allow it to
settle and partly cool off before serving. It should not be
piping hot.
Note: It can be prepared entirely ahead of time,
refrigerated when cool and warmed up several days later. It
will still be good, although not quite as fragrant as the day
you prepared it.

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