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Ingredients

• 2 medium eggplants
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 eggs
• 2 cups seasoned breadcrumbs
• 1 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 26-30-ounce jar tomato-basil pasta sauce
• 1 14.5-ounce can diced tomatoes with roasted garlic, un-drained
• 1/2 cup extra virgin olive oil
• 2 cups shredded mozzarella cheese

Description

Makes 6 To 8 Servings. 

Viking