| 1 | Preheat oven to 375 degrees. |
| 2 | Either lightly lube (oil, pam, whatever) a baking tray and a 9x13 inch pan or use non-stick versions of the same. |
| 3 | Cut the eggplants into circles ?" thick. |
| 4 | Place the milk in a shallow bowl; combine bread crumbs and/or wheat germ with herbs on a plate. |
| 5 | Dip each eggplant slice in the milk, moistening both sides, then cover both sides thoroughly with the crumb mix. |
| 6 | Spread the prepped slices on the baking tray and pan , and bake for approx. 20-30 minutes (or until tender). |
| 7 | Remove from oven, and pile them gently on the the baking sheet. |
| 8 | Then, without cleaning the pan, ladle some tomato sauce into the pan and spread out over the bottom. |
| 9 | Add a layer of eggplant slices and cover them with more sauce. |
| 10 | Spread some mozzarella over the sauce, and repeat the layering process until you runo out of either room or ingredients. |
| 11 | Sprinkle the top with lots of parmesan. |
| 12 | Bake uncovered for about 40 minutes, or until heated through and bubbling around the edges. |
| 13 | Remove from oven and let sit for about 10 minutes beofre serving. |
| 14 | (katzen, mollie. |
| 15 | The moosewood cookbook, new revised edition. |
| 16 | Ten speed press. |
| 17 | Berkeley, ca. |
| 18 | 1977, revised 199Page 133) |
