Simple Ingredients and Directions
1 large eggplant sliced 1/4 inch thickness, circular
1 loaf stale french bread
1/4 cup Pine Nuts
1/2 cup Parmesan Cheese
salt and pepper
1/2 tsp. dried basil
1/2 tsp. dried parsley
1/4 cup milk
2 cups shredded Gruyère cheese
Slice eggplants. In large shallow bowl, mix eggs with milk. Season with 1/4 tsp. salt and fresh ground black pepper.
In a food processor, blend 1/2 of the stale french bread, pine nuts, parmesan cheese, and salt and pepper, (just around 1/2 tsp. of salt). Pulse till a nice bread crumb consistency. Add dried herbs.
Put bread crumbs into another large shallow bowl.
Heat a large skillet on medium. Add around 1/4 cup olive oil. Start by dipping eggplant in the egg solution and then dip in the bread crumbs to coat on each side. Put in pre heated pan and brown on both sides. Remove from pan to a dish lined with paper towels. Repeat process till all the eggplants are cooked.
In a large baking dish, arrange eggplants side by side. Sprinkle shredded Gruyère on top, covering well.
Bake in a 450 degree pre heated oven till cheese is melted and bubbly.