2 eggs, beaten
1 large can tomato sauce
1 small can tomato sauce
1 can tomato soup
1 teaspoon garlic powder
1 (8 ounce) package shredded Cheddar cheese
2 packages shredded Mozzarella cheese
Salt, pepper & oregano to taste
Slice eggplant with skins 1/4 inch thick. Dip in egg and coat with bread crumbs and fry. Blot on a paper towel.
Mix together tomato sauce, tomato soup and garlic powder. In another bowl, combine cheeses.
In a large casserole dish, layer 1/3 of soup mixture, eggplant, 1/3 of cheese mixture, salt & pepper. Repeat layers (approximately 3). Sprinkle oregano on top layer. Bake at 350 degrees for 20 to 30 minutes,longer if eggplant has been refrigerated. Serve hot.
Not a NESTLÉ®-tested recipe.