- Wash and cut eggplant into thin slices (1/4 in) and then salt slices.
- Preheat oven to 400-425
- I like to food process tofu with a spicy tomato sauce but this makes it less tasty and of course there are some anti-tofu people :)
- Mix egg in one bowl, add breadcrumbs to another.
- Dry eggplant slices with towel.
- Dip eggplant slices in egg bowl and then the breadcrumb one (use different hands)
- Spray pizza pan or large baking pan with light oil, and then add eggplant slices to the pans.
- Bake both sides of eggplant, turn off oven
- Once the eggplant is crisp, layer eggplant with tomato sauce and mozzarella cheese (I prefer fresh mozzarella). (Eggplant on bottom, then sauce, then mozzarella, then sauce, repeat and make sure it ends with cheese on top).
- Make sure the oven is just warm, and return the layers to the oven until cheese melts.
(Adapted from a recipe by Bernadette Daftary)
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