Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Eggplants; peeled and slice 1 c Tomatoes sauce; see recipe
-d 1 c Bechamel sauce; see recipe
4 tb Flour 1/2 c Parmesan cheese; freshly gr
2 ts Salt -ated
1 ts Pepper; freshly ground 4 oz Mozzarella cheese
1 pn Oregano 1 Jars Artichoke hearts; drain
4 Eggs; beaten -10 oz. jar)
4 oz Olive oil

Fat grams per serving: Approx. Cook Time: :50
Preheat oven to 350 F/175 C. Slice the eggplants crossways into 1/2
inch/1 cm slices. Mix the flour with the salt, pepper and oregano
and dredge the eggplant slices. Then dip the slices in the beaten egg
until well coated. Heat the oil in a large fry pan and cook the
eggplant for one minute on each side over medium heat. Remove and
drain. Pour a little of the tomato sauce on the bottom of a casserole
dish, and cover with a layer of the eggplant slices. Grate half of
the Mozzarella cheese, and mix together with the Parmesan cheese,
Bechamel sauce, and the remaining tomato sauce. Pour a little of this
mixture over the eggplant slices to cover, then add another layer of
eggplant slices. Continue this until all the eggplant and sauce is
used up. Slice the artichoke heats in half and place on top of the
eggplant. Slice the remaining Mozzarella cheese and top off the dish.
Bake in the oven for 40 minutes or until the top is bubbling. Turn
off the heat and let the dish sit in the oven for 5 minutes more.
Remove, cut into large squares and serve. Serves 4. Source: Italian
Gourmet Cooking

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