|So the photo doesn't match the recipe exactly - the elements are the same!|
4 Japanese eggplants, about 2" diameter and 9" long
Progresso Italian breadcrumbs
1 heaping tablespoon ground flaxseed
2 large eggs
3 ripe tomatoes, thinly sliced
1/2 lb fresh mozzarella, thinly sliced
extra virgin olive oil
Preheat oven to 350F. Line a baking sheet with parchment and have a second baking sheet on standby, if needed. Place a mound of breadcrumbs and some of the flax seed onto a small plate. Mix with your fingers and set aside. In a medium bowl, beat the eggs with a teaspoon of water.
Cut off the stem and the tip of the eggplants and slice the rest into 1/4" thick rounds.
Set up a breading station: raw eggplant, bowl of egg, plate with crumbs, baking sheet. Put several rounds of eggplant into the bowl of egg, turn them with a fork and transfer them to the crumbs. Coat the eggplant on both sides with crumbs, then transfer the rounds to the prepared baking sheet. Repeat until all eggplant has been coated. Spray with cooking spray or olive oil.
Bake at 350F for 20 minutes. Turn eggplant over, respray with oil, and return to oven for another 20 minutes.
Remove from oven, sprinkle with salt, and cool completely, preferably on a rack so eggplant doesn't get soggy.
About 45 minutes before you're ready to eat, lightly oil an 8" square baking pan and preheat oven to 350F. Place a layer of eggplant on the bottom of the pan. Top with a layer of tomato slices, and then a layer of cheese slices. Repeat until all eggplant, tomatoes, and cheese are used. Drizzle with extra virgin olive oil.
Bake for 20-25 minutes until hot and cheese is melted.
Posted on Minxeats.com.