Shelly's Recipe

EGGPLANT REGGIANO

Category: Eggplant

4 medium eggplants
Salt and pepper
1 cup flour
Vegetable oil
2 tbsp butter
1/2 cup canned Italian peeled plum tomatoes
1 cup grated Parmigianino reggiano cheese
10-12 fresh basil leave

Peel eggplants and cut into lengthwise slices. Set slices in a colander and sprinkle with salt. Let stand for 1 hour.

Pat dry slices and dredge in flour. Fry in very hot oil. Line bottom of a buttered bake and serve dish with a layer of fried eggplant slices.

Top this layer with tomatoes, grated cheese, a few basil leaves and dot with butter. Continue building up layers and dot top layer with remaining butter. Bake at 400 for 15 minutes. Allow to settle before serving. Serves 4