1 lb. eggplant
2 tsp. water
3/4 tsp. dried oregano leaves
salt and pepper
1/2 c. oil
1 1/2 c. Italian Sauce
1 1/2 c. Mozzarella cheese,
1/2 c. Parmesan cheese, grated
1/4 c. butter or oil
1 c. chopped onion
2 cloves garlic, crushed
1 tsp. salt
1/2 tsp. pepper
1/2 c. green pepper, chopped
35 oz. tomatoes, undrained
6 oz. tomato paste
1/4 tsp. oregano leaves, dried
Italian Sauce: In a large saucepan, saute onion, garlic
and celery in butter, stirring for 5 minutes. Add remaining
sauce ingredients; mix well. Bring to boil, stirring. Reduce
heat; simmer, covered, stirring occasionally. Cook for about
Cut eggplant crosswise into 1/2-inch slices; sprinkle
with salt. Let stand 30 minutes; rinse and drain. Dip egg-
plant in mixture of egg, water, oregano, salt and pepper.
Saute in oil until brown, about 8 minutes. Spread 3/4 cup
Italian sauce in a 13 x 9-inch baking pan; arrange eggplant
over sauce. Sprinkle with Mozzarella cheese; spoon remaining
sauce over. Sprinkle with Parmesan cheese. Bake at 350 degrees until
eggplant is tender, about 20 minutes. Makes 4 servings.
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