Bove's of Vermont

• 1 cup finely ground bread crumbs
• 1 jar Bove's Roasted Garlic Sauce
• 2 eggplants (medium-sized)
• 2 eggs, beaten lightly
• ⅓ cup all-purpose flour (lightly seasoned with salt & pepper)

• ½ cup olive oil
• ½ cup finely chopped basil
• 8 oz. mozzarella cheese, sliced thin
• ¼ cup freshly grated parmesan cheese

Preheat oven to 350° F. Peel and trim eggplants, then cut into ¼ round slices. In a large skillet, heat olive oil over medium heat. Dredge each slice of eggplant in seasoned flour, dip in beaten egg and then in breadcrumbs, coating evenly. When oil is hot, sauté eggplant slices until all are brown and crisp. Drain on paper towels. Place drained slices in a single layer in bottom of a rectangular casserole dish or flat roasting pan. Spoon ½ jar Bove's Roasted Garlic Sauce over layer, followed by ½ of the mozzarella slices, ½ of the chopped basil and 2 Tbs. of the Parmesan cheese. Add another layer of eggplant, followed by the rest of the sauce, basil and cheeses. Bake for ½ hour at 350° or until cheese is brown and bubbly.

Serves 4-6